Crispy Chow Mein with Chicken and Vegetables

Cook and dry the noodles. Bring 3 litres of unsalted water to the boil, add the noodles and loosen them with chopsticks, then cook for just 1 minute until flexible. Drain, rinse under cold water until cool, and shake off as much water as you can before tossing with 1 tsp of the oil and spreading them on a tray for 10 minutes. A dry surface is what lets the noodles crisp in the pan rather than steam.

Marinate the chicken. Toss the sliced chicken breast with the soy sauce and cornflour and leave it while you prepare everything else. The thin cornflour coating seals in moisture during the hot, fast stir-fry, so the chicken stays juicy rather than drying out.

Whisk the sauce. Whisk together the stock, oyster sauce, light and dark soy sauces, cornflour, sesame oil and white pepper in a jug or bowl. Keep it close to the stove, as cornflour settles quickly and needs another whisk right before it goes in the pan.

Fry the noodle cake. Heat 2 tbsp of oil in a non-stick frying pan over medium-high heat, spread the noodles into an even layer and press them down firmly with a spatula. Fry undisturbed for 4-5 minutes until the base turns deep golden brown — resist the urge to move them, as constant stirring is what stops a crust forming.

Flip and crisp the other side. Slide the noodle cake onto a flat plate, then invert it back into the pan so the pale side is now facing down. Drizzle the last of the oil around the edge and fry for a further 3-4 minutes until that side is just as golden. Slide the finished cake onto a warm platter and set aside while you make the topping.

Stir-fry the chicken. Heat 1 tbsp of oil in the wok over high heat and stir-fry the chicken for 3-4 minutes, until it's browned on the outside and no pink remains inside — check the thickest piece reaches 74°C. Lift it out onto a plate and set aside.

Stir-fry the vegetables. Add the remaining oil to the wok with the garlic and ginger and stir for 20 seconds until fragrant, then add the carrot and stir-fry for 2 minutes. Add the pak choi stems for 1 minute, followed by the leaves, bean sprouts and spring onions for a final 30-45 seconds, until the sprouts are hot but still crunchy. Cooking the sturdier vegetables first and the leaves last keeps everything crisp-tender rather than overcooked.

Add sauce and chicken. Give the sauce another whisk, then pour it into the wok and stir until it comes to the boil and turns glossy and thickened, about 1 minute. Return the chicken to the pan and stir to coat everything evenly. The cornflour in the sauce is what gives it that glossy cling rather than a watery pool.

Spoon over the noodle cake. Bring the noodle cake to the table whole, then spoon the hot chicken and vegetable topping over it just before serving. The steam from the topping softens the top of the cake while the base stays crackling crisp underneath. Cut and serve straight away for the best contrast in texture.