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1
Bring a large pot of lightly salted water to a boil over high heat.
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2
Add the noodles and cook according to the package instructions.
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3
Drain and rinse under cold running water.
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4
Drain and toss with 1 tsp of the oil.
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5
Mix the stock, soy sauce, and rice wine in a bowl, sprinkle in the cornstarch and stir to dissolve.
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6
Heat 1 tbsp of the oil in a wok or large frying pan over high heat.
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7
Add the scallions, mushrooms, red pepper, and ginger.
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8
Stir-fry until crisp-tender, about 3 minutes.
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9
Transfer to a plate.
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10
Heat 2 tbsp of the oil and heat.
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11
In two batches, add the chicken and stir-fry until the chicken is cooked through, about 5 minutes.
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12
Transfer to the vegetables.
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13
Add the remaining 1 tbsp oil to the wok and heat.
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14
Add the green beans and stir-fry for 2 minutes or until crisp-tender.
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15
Add the noodles and return the chicken and vegetables to the wok.
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16
Add the stock mixture and stir-fry about 2 minutes, or until the noodles are piping hot.
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17
Serve at once, with soy sauce for seasoning.
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18
Variations:
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19
Seafood Chow Mein:
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20
Instead of chicken, use the same weight of raw shrimp, shelled and deveined, or a mixture of shrimp and other seafood such as scallops.
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21
Reduce the cooking time to 12 minutes.
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22
In step 3, add 4oz (115g) of bean sprouts along with the green beans.
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23
Stir-fry noodles:
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24
Always add fresh noodles towards the end of a stir-fry recipe.
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25
They will go soggy if overcooked.
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26
If using dried noodles, boil them first, then rinse and drain until ready to use.
