Chicken Lo Mein

Chicken Lo Mein, Step by Step

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1. Toss the chicken with the cornflour and 1 tablespoon of the soy sauce and leave 15 minutes — this velvets it and keeps it tender.

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2. Whisk the remaining sauce ingredients together and set within reach of the hob.

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3. Boil the noodles until just tender, drain, rinse under cold water, and toss with a teaspoon of oil.

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4. Heat a wok until smoking, add the oil, and stir-fry the chicken in a single layer for 3 minutes until browned at the edges and just cooked. Remove.

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5. Add the garlic and ginger for 15 seconds, then the carrot and cabbage for 2 minutes, then the mangetout for 1 minute. Keep everything moving.

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6. Return the chicken, add the noodles, and pour the sauce around the edge of the wok so it sizzles as it hits.

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7. Toss with tongs for 90 seconds until every strand is coated and glossy. Add the spring onions, toss once more, and serve.

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Notes for Getting It Right

• Have everything cut, mixed and lined up before the wok gets hot. There is no time to chop once you start.
• Undercook the noodles by a minute — they finish in the wok and turn to mush otherwise.
• Pour the sauce down the side of the hot wok rather than into the middle. It caramelises slightly on the way in.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Spring rolls or hot and sour soup
• Chilli oil at the table
• Cold beer or jasmine tea

Sides from the same cuisine on this site: Stir-Fried Water Spinach.

Keeping and Reheating

Refrigerate up to 3 days. Reheat in a hot wok with a splash of water; the noodles soften but stay good.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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