Chicken Chow Mein

Cook egg noodles as the packet says, rinse under cold water and drain well. Toss chicken breast with soy sauce and cornstarch. Stir oyster sauce, soy sauce, sugar, sesame oil and water together.

Heat 1 tablespoon of vegetable oil in a wok over high heat and stir-fry the chicken until cooked through (74 C), about 4 minutes. Tip out.

Add the rest of the oil, garlic and ginger, then cabbage and carrot. Stir-fry 2 minutes until just wilted.

Add the noodles, cooked chicken and the sauce to vegetables and toss over high heat for 2 minutes until hot and glossy. Add bean sprouts and scallions for the last 30 seconds.