This beloved menu staple from every neighbourhood Chinese restaurant, everywhere, is actually easy to make at your house. Originating in Northern China, 'chow mein' simply translates to 'stir-fried noodles' in Mandarin, which means there's not lot of mystery here, just good flavour and satisfying texture.
Boil the kettle in preparation for cooking the noodles in step 3. Trim chicken and slice into thirds.
Peel and slice carrot into half moons. Finely grate ginger. Remove core from cabbage and thinly slice. Peel and crush garlic. Peel and cut onion into thin wedges.
Place noodles in a heatproof bowl and cover with boiling water from the kettle. Steep for 5 minutes to soften and drain. While the noodles are steeping, continue with step 4.
Heat a frypan or wok over medium-high heat. Add vegetable oil, onion and a sprinkle of salt and cook, stirring continuously, for 3–4 minutes or until onion has caramelised. Add chicken and cook for 4–5 minutes or until golden. Add ginger and garlic and cook, stirring, for 30 seconds or until fragrant.
Add cabbage and carrot and cook, stirring, for 3–4 minutes or until slightly tender. Add oyster sauce, sugar, sesame oil and 50ml water and cook for a further 1–2 minutes or until sauce has thickened slightly.
Add noodles to pan and stir to warm through and coat in sauce. Divide between bowls and serve.