LO MEIN WITH CHICKEN AND OYSTER MUSHROOMS (for four)

13 ounces chicken thigh fillets, cut into ½ inch ribbons

¼ cup vegetable oil

5 ounces fresh oyster mushrooms, stems discarded

1 small red onion, cut in half and then into thick wedges

4 scallions, trimmed and cut into 4 inch lengths

12 ginger slices

1 pound fresh, uncooked, 1/8 inch wide Chinese egg noodles

2 tablespoons light soy sauce

2 tablespoons shao hsing rice wine or dry Sherry

1 tablespoon white sugar

1 tablespoon malt vinegar

½ teaspoon sesame oil

¼ cup coriander sprigs

2 large red chiles, finely sliced on the diagonal

2 tablespoons light soy sauce, extra

For the marinade:

1 tablespoon white sugar

1 tablespoon light soy sauce

1 tablespoon shao hsing rice wine or dry Sherry

½ teaspoon sesame oil

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1. Combine the chicken and marinade ingredients in a bowl, cover and leave to marinate in the refrigerator for 30 minutes.

2. Bring a large pot of water to a rolling boil, salt it and drop in the noodles, a few at a time, separating them as they fall into the water. Cover and bring the water back to a boil as quickly as possible. Uncover and boil the noodles for 5 minutes, then drain immediately and run under cold tap water to stop the cooking. Drain again and set aside.

3. Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add chicken and stir-fry 1 minute. Remove from wok and set aside.

4. Add remaining oil to hot wok with mushrooms, onion, scallions and ginger and stir-fry for 1 minute or until onion is lightly browned. Toss in noodles, reserved chicken, soy sauce, wine or Sherry, sugar, vinegar and sesame oil and stir-fry for a further 2 minutes or until chicken is just cooked through and noodles are hot.

5. Arrange noodles in bowls and top with coriander sprigs. Serve immediately with a small bowl of sliced chili mixed with the extra soy sauce.

adapted from Kylie Kwong, Simple Chinese Cooking