Chicken chow mein

Cut the chicken into thin strips 1 cm wide, toss with 1 tbsp of the soy sauce and the starch and leave for 10 minutes.

Cook the noodles for a minute less than the packet says. Drain, rinse under cold water and toss with 1 tsp of the oil so they don't stick.

Cut the carrot into matchsticks and the onion into half-rings, shred the cabbage into 1 cm strips, finely chop the garlic and cut the green onions into 4 cm lengths.

Mix the remaining soy sauce, the oyster sauce, sugar and 2 tbsp of water.

Heat 1 tbsp of oil in a wok over high heat and stir-fry the chicken for 4–5 minutes until white all the way through. Transfer to a plate.

Cut the thickest piece open: there should be no pink inside and the juices should run clear.

Add the remaining oil and stir-fry the onion and carrot for 2 minutes. Add the garlic and cabbage and cook for another 2 minutes, keeping the vegetables crisp.

Return the chicken, add the noodles and sauce and toss over high heat for 2 minutes until the noodles are coated. Scatter over the green onions. Done!