Chicken chow mein

Main course - Serves

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Fresh out of school

South Indian chicken curry

Thai beef with lemongrass and sweet basil

300g/10oz fresh egg noodles

60g/2oz bean sprouts

50g/1 ¹/2oz carrots, sliced thinly

50g/1 ¹/2oz white onions, sliced

Chinese barbecue sauce (Bullhead, from Chinese shops, is best)

50g/1 ¹/2oz spring onions

1 tablespoon dark soy sauce

2 tablespoons oyster sauce

1 teaspoons sugar

A pinch of white pepper

500g/1lb 2oz chicken stock

3 tablespoons oil, for frying

Heat the wok with oil, add chicken and cook for two minutes. Add onions and cook until slightly coloured. Add noodles and chicken stock and cook for two minutes. Add the soy, oyster sauce, sugar, white pepper and barbecue sauce. Stir-fry for one minute. Add bean sprouts, carrots and spring onions and toss for one minute only. Serve with chopped fresh chillies and shallots.