Chicken Chow Mein

Method

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1. 1Toss the chicken with the soy sauce and cornstarch and leave for 10 minutes. Mix the sauce ingredients (soy sauce, oyster sauce, dark soy, sugar, sesame oil, water) in a bowl.
2. 2Cook the noodles 1 minute less than the packet says, rinse under cold water, drain very well and toss with 1 tsp oil so they don't stick. They need to be as dry as possible to fry properly.
3. 3Heat 1 tbsp oil in a wok or large pan over high heat until just smoking. Stir-fry the chicken for 3-4 minutes until opaque and lightly browned, then set aside on a plate.
4. 4Add another 1 tbsp oil and stir-fry the onion, carrot and garlic for 1 minute, then add the cabbage for 1-2 minutes more. The vegetables should be bright and still crunchy.
5. 5Push the vegetables aside, add the remaining oil and the noodles. Spread them out and leave them untouched for 1-2 minutes so the bottom turns golden and crisp in places.
6. 6Pour in the sauce, return the chicken, add the bean sprouts and spring onions, and toss everything with tongs for 2 minutes. Serve as soon as the noodles are evenly colored and the sprouts just wilted.