Takeaway-Style Chicken Chow Mein

The story

Chow mein is the backbone of every Chinese takeaway from Manchester to Los Angeles. Home versions disappoint for one reason: the noodles steam instead of fry. High heat, a wide pan, and sauce added at the edge of the pan — that is the whole craft.

Ingredients (6 + pantry staples)

• Fresh or dried egg noodles — 8 oz / 225 g
• Chicken breast, sliced thin — 8 oz / 225 g
• Garlic — 3 cloves, minced
• Light soy sauce — 1.5 tbsp
• Dark soy sauce — 1 tbsp
• Frozen stir-fry vegetables — 1.5 cups

Pantry staples used (don't count toward the 6): sugar (1 tsp), cooking oil, cornstarch (optional, for velveting). Not stocked yet? See the pantry page.

Steps

1. Boil noodles 1 minute less than the packet says; drain and toss with a little oil.
2. Stir-fry chicken (tossed with 1 tsp soy + optional cornstarch) 3 minutes until white; remove.
3. Fry garlic and frozen vegetables 2 minutes on high. Noodles in, then both soys and sugar around the edge — toss 2 minutes until the noodles pick up color.
4. Chicken back, toss once, serve.

Swaps

Shrimp, beef slices or firm tofu follow the same arc. Add bean sprouts in the last minute for crunch.