Chow Mein

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Ingredients:

∙ 300 g (10 oz) Hong Kong pan-fried noodles, cut into 5–7 in lengths

∙ 150 g (5 oz) chicken thigh, thinly sliced

∙ 75 g (1 c) scallions, cut into 1½ in pieces (greens only)

∙ 75 g (¾ c) carrots, julienned

∙ 75 g (1 c) bean sprouts

∙ high smoke point oil

∙ salt Sauce

∙ 30 g (2 T) soy sauce

∙ 30 g (2 T) oyster sauce

∙ 5 g (1 t) sesame oil

∙ 100 g (½ c) chicken stock

Instructions:

1. Heat wok over medium-high. Add oil, then chicken. Season lightly with salt. Sear undisturbed ~60 sec, then cook through another 60-90 sec. Remove.

2. Add more oil. Add noodles and extra oil on top. Toss and detangle; fry until lightly stiff and fragrant.

3. Add carrots and scallions. Stir-fry 2–3 min until just softened. Add more oil if dry.

4. Add bean sprouts, toss briefly. Return chicken.

5. Pour sauce around hot edge. Toss and fold over high heat until sauce steams and lightly softens noodles without making them mushy.