Lo Mein

Method

Cook the egg noodles in salted boiling water until just tender, then drain and set aside. Heat the groundnut oil in a wok or large frying pan over high heat and stir-fry the garlic and ginger for 30 seconds until fragrant. Add the carrots and mangetout, stir-frying for 2 minutes until tender-crisp, then add the cooked chicken and spring onions. Mix the soy sauce, oyster sauce, sesame oil, stock and cornflour together, then pour into the wok and toss gently with the noodles until everything is evenly coated and the sauce thickens slightly. Season with white pepper and serve immediately whilst piping hot.