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Use prosciutto ham as a substitute for slivers of Jinhua ham.

For the marinade

  • 2 tsp light soy sauce
  • 2 tsp Shaohsing rice wine
    or dry sherry
  • 1 tsp sesame oil
  • ½ tsp freshly ground white pepper

Nutrition: per serving

  • kcal391
    low
  • fat15g
  • saturates3g
  • carbs42g
  • sugars4g
    low
  • fibre4g
  • protein18g
  • salt2.32g
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Method

  • step 1

    Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.

  • step 2

    Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.

  • step 3

    Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.

  • step 4

    Stir-fry for about 2 mins and then transfer to a plate.

  • step 5

    Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.

  • step 6

    When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

  • step 7

    Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.

  • step 8

    Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.

  • step 9

    Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.

  • step 10

    Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

Recipe from Good Food magazine, February 2015

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Comments, questions and tips (61)

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Overall rating

A star rating of 4.5 out of 5.167 ratings

ellen.1980

question

how do i make it taste like the takeaway down road? they added bean sprouts, should i? Ellen M

garycheung1st02649

Short answer = Yes, but only add them at the end to ensure they retain crunchiness. My mother always said that with beansprouts you should only "show them the pan" Peanuts or cashews are also good for added crunchiness. Also, for the takeaway taste, substitute Monosodium Glutamate for the salt in…

tracyolla

A little salty for my taste buds. But brilliant. Went down a treat

curranr03148

Really lovely recipe. I substituted with all dark for light soy sauce, just put a bit less in, ground black for white pepper, a bottle of the very cheapest dry sherry for the wine and prosciutto for the ham because I prefer it. I added mushrooms, roughly chopped, since it was my other half's…

linshome

question

I've made this many times and stick religiously to quantities given. However it always turns out very dry and not like shown in the photo which looks quite moist with sauce. Why is this and how should I rectify it?

hallade186699343

Splash water when you notice it thickens

guyadamsofficial85345

question

Do you add the marinade with the chicken in step 3 or just fish the chicken out of the marinade?

amybmulcahynln95592

I threw it all in. Such amazing flavours

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