Chow mein

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1. 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.
2. 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.
3. 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.
4. 4
   Stir-fry for about 2 mins and then transfer to a plate.
5. 5
   Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
6. 6
   When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
7. 7
   Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
8. 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.
9. 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.
10. 10
    Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.