Chicken Chow Mein

225g / 8 oz egg noodles
5 tsp sesame oil
4 tsp light soy sauce
2 tbsp Chinese rice wine or dry sherry
salt and freshly ground black pepper
225g / 8 oz skinless chicken breast fillets, cut into strips
3 tbsp groundnut oil
2 garlic cloves, peeled and finely chopped
50g / 2 oz mangetout, finely sliced
50g / 2 oz cooked ham, cut into fine strips
2 tsp dark soy sauce
pinch of sugar

To garnish: shredded spring onions and toasted sesame seeds

Bring a large saucepan of water to the boil and add the noodles. Cook for 3-5 minutes, drain and plunge into cold water. Drain again, add 1 tablespoon of the sesame oil and stir lightly.

Place 2 teaspoons of light soy sauce, 1 tablespoon of Chinese rice wine or sherry, and 1 teaspoon of the sesame oil, with seasoning to taste, in a bowl. Add the chicken and stir well. Cover lightly and leave to marinate in the refrigerator for about 15 minutes.

Heat the wok over a high heat, add 1 tablespoon of the groundnut oil and when very hot, add the chicken and its marinade and stir-fry for 2minutes.  Remove the chicken and juices and reserve. Wipe the wok clean with absorbent kitchen paper.

Reheat the wok and add the oil. Add the garlic and toss in the oil for 20 seconds. Add the mangetout peas and the ham and stir-fry for 1 minute. Add the noodles, remaining light soy sauce, Chinese rice wine or sherry, the dark soy sauce and sugar. Season to taste with salt and pepper and stir-fry for 2 minutes.

Add the chicken and juices to the wok and stir-fry for 4 minutes, or until the chicken is cooked. Drizzle over the remaining sesame oil. Garnish with spring onions and sesame seeds and serve.