Weeknight
Shijin chaomian — chow mein
Ten-treasure fried noodles: prawns, chicken, cabbage, carrot and beansprouts tossed through egg noodles in a smoky wok.
Could there be anything more popular? For a long time it was all I ate, and over noodles. Come on. Ten out of ten.
Method
- 01
Toss the drained noodles with 1 t sesame oil so they do not clump.
- 02
Heat the wok until it is genuinely smoking — chow mein lives or dies on wok heat.
- 03
Sear the chicken 2 minutes, add the prawns for 1 minute, then remove both.
- 04
Fry the garlic 20 seconds, add the carrot and cabbage and toss 2 minutes.
- 05
Add the noodles and the combined sauces and toss, lifting and folding rather than stirring, for 2–3 minutes until every strand is coated and some catch and char.
- 06
Return the chicken and prawns, add the beansprouts and spring onions, toss 1 minute, season with white pepper and serve.
Keep cooking
