Chow Mein

Name: Chow Mein
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g egg noodles; 300 g chicken breast — sliced; 150 g bean sprouts; 1 capsicum; 2 tbsp soy sauce; 1 tbsp oyster sauce; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Chow Mein, a beloved Cantonese classic, finds its roots in the bustling kitchens of southern China, where it's a staple at family gatherings and casual dinners alike. This dish is a celebration of simplicity and tradition, cooked with the deft hand of a seasoned home cook. It's a reflection of the communal spirit of Chinese dining, where dishes are prepared with care and shared with love around a crowded table.

The flavors of Chow Mein dance between the tender chicken, the slight crunch of bean sprouts, and the sweet bite of capsicum, all enveloped in the savory embrace of soy and oyster sauces. The noodles, kissed by the heat and slick with oil, hold everything together in a harmonious blend of taste and texture. Serve it hot and fresh, letting everyone reach in with chopsticks, savoring each bite as it mingles with lively conversation.

Ingredients

400 gegg noodles
300 gchicken breast — sliced
150 gbean sprouts
1capsicum
2 tbspsoy sauce
1 tbspoyster sauce
2 tbspoil
to tastefine sea salt

Method

Slice the chicken breast into thin strips, about 1 cm wide, for even cooking. Pat the strips dry with paper towels to remove excess moisture, then season them lightly with fine sea salt. This helps to enhance the chicken's natural flavor.
Heat 1 tablespoon of oil in a large wok over medium-high heat. Once the oil shimmers, add the chicken strips in a single layer. Allow them to brown without stirring for about 2 minutes, then stir-fry until the chicken is cooked through and golden brown on the edges. Remove the chicken from the wok and set aside.
While the chicken is cooking, slice the capsicum into thin strips, discarding the seeds and core. In the same wok, add the remaining tablespoon of oil and increase the heat to high. Add the capsicum strips and stir-fry for about 2-3 minutes until they are tender-crisp and vibrant in color.
Add the bean sprouts to the wok with the capsicum. Stir-fry for another minute until the bean sprouts are slightly wilted but still crunchy. This brief cooking time helps retain their fresh, juicy texture.
Return the chicken to the wok, along with the cooked egg noodles. Pour in the soy sauce and oyster sauce, stirring everything together to ensure the noodles and chicken are evenly coated. If the mixture seems dry, add a splash of water to help the sauces distribute.
Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld and the noodles to absorb the sauces. Taste and adjust the seasoning with more salt if needed. The noodles should be slightly glossy and well-coated with the sauce.
Transfer the chow mein to a large serving platter. Serve immediately, allowing everyone to enjoy the dish while it's hot and fragrant.