Chow Mein quite simply means fried noodles and that's exactly what this is - simple, classic, fried noodles. The trick with this is to make sure everything is ready to go so you can keep the pan hot and everybody moving. This dish is perfect as part of a Crispy Duck feast but there's nothing stopping it being a main or a side either.

Step 1 - Prep

• If you're adding meat or tofu, get this frying away in your wok or pan. Thinly sliced things work better here so they cook quickly and get nice and crispy.

• Give your beansprouts a quick rinse and set aside.
  Top tip: Beansprouts are notoriously hard to keep fresh once bought but they'll last much longer if you ditch the packet and store them in a container of cold water in the fridge.

• Put your chosen noodles on to simmer or soak (they won't take long).

• Peel, half and julienne (slice lengthways) your white onions and roughly chop your spring onions.

Step 2 - Fry

• If you haven't already, heat your pan or wok on high with a generous splash of oil.

• Throw in the beaten egg and season with salt and pepper.

• Once the egg is scrambled, throw in the white onions and fry until just browning.

• Drain and rinse your noodles with cold water (to prevent them getting sticky) and add to the pan. Be sure to keep things moving the whole time so everyone's cooking evenly.

• Add a generous glug of soy sauce to the pan and allow the noodles to get nice and coated.

• Finally, add the beansprouts and spring onions and fry for a few minutes until heated through.

Serve straight out the pan onto a plate and tuck in. Just to confirm you’ve nailed it, feel free to leave a spare takeaway tub or a stray prawn cracker nearby and see if anyone tries to call you out.

 Ingredients

• Meat or tofu of your choice (optional)

• 150g beansprouts

• 2-3 nests of noodles

• 1/2 white onion

• 2 spring onions

• 1 egg, beaten

• Dark Soy Sauce