Cantonese Chow Mein

Before beginning, blanch noodles in warm water for thirty minutes and drain (Chinese egg noodles come in little nests and need to be softened before adding to the wok).

Season (marinate) the chicken breast pieces with soy sauce, salt, sugar, cornstarch and egg yolk for 20 minutes.

Cut red pepper and broccoli into slices. Heat wok with two tablespoons oil and stir-fry red pepper for two minutes. Place cooked red pepper into warming container and put aside.

Do as above for broccoli but cook for three to four minutes.

Heat two tablespoons oil in wok. Add onion, celery and mushrooms and saute until onions are transparent. Place in warming container as well. Each time add a dash of salt while heating the wok.

Heat oil in wok, no need to add salt because the meat has been seasoned. Add chicken breast, stir fry for three minutes, then add pork. Pour in chicken broth mixed with the cornstarch and bring to boil. Season with freshly ground pepper.

Add vegetable mixture from warming dish. Simmer for one minute. Transfer whole mixture to a warming dish.

Heat six tablespoons oil in wok. Add noodles and oyster sauce and saute until noodles are cooked.

To serve, place noodles on serving dish and spoon vegetable/meat mixture over them.