This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren't enough ways for me to rave about it!
Put the cooked & shredded chicken in a bowl along with the soy sauces, sugar, sesame oil and shaoxing wine. Stir until the chicken is completely coated and leave to one side
Slice the spring onions length ways as finely as possible and set aside. Cook the noodles as per the packet's instructions - usually in boiling water for around 3 minutes. Drain the noodles and set aside
Heat 1 tbsp of oil in a pan on high heat. Once the oil starts to shimmer you will know its nice and hot. Add some of the noodles to the pan making sure they are in one layer. Leave the noodles to become crisp on one side for 2-3 minutes before turning and repeating the process on the other side
Once the noodles are crisped on each side remove them from the pan and repeat until all of the noodles are crisped. Add another tablespoon of oil for each batch of noodles you crisp in the pan
After all of the noodles are crisped, add the final ½ tablespoon of oil to the pan followed by the spring onions. Stir fry for a few seconds before adding the noodles back to the pan making sure you break up any clumps of noodles
Cook for two minutes, stirring continuously until the beansprouts are softened slightly.
If the noodles start to burn instead of turn crisp, turn the heat down slightly and add a small amount of oil.
If you would like to leave out the chicken, just mix the sauce ingredients together and add with the beansprouts. Gradually add it as you may not need all of the sauce.
Nutritional information is given as a guide only and may vary.
Chicken Chow Mein https://www.curlyscooking.co.uk/chickenchowmein/