Special chow mein

Chow mein is a dish from China as we all know that the main ingredients is noodles. This dish has different versions including, Yakisoba of Japan and Pancit from Philippines. The word Chow Mein or Chao Mian is actually 2 words, Chow means to fry and Mein means noodles so basically it is Fried Noodles. Cantonese style are usually boiled or soaked noodles then fried to crisp after they are wet cooked and then stir fried meats, sauce, and veggies on top of it. Here in Philippines, we call this Pancit and there are lots of version of this dish here like, Pancit Bihon, Pancit Canton, Pancit Palabok and so on. But in this article, I would like to introduce you my way of cooking this easy-to-cook dish in a special way.

We need ingredients like: 

50ml/2fl oz vegetable oil
2 garlic cloves, sliced
1 teaspoon chopped fresh root ginger
2 fresh red chillies, seeded and
chopped
1 skinless chicken breast fillet, thinly
sliced
16 raw tiger prawns, peeled and
deveined, with tails left intact
450g/1lb egg noodles
100g/4oz green beans
225g/8oz beansprouts
50g/2oz garlic chives
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
salt and freshly ground black pepper

The procedure is:

Heat 1 tablespoon of the oil in a wok or large frying pan, and stir-fry the
garlic, ginger and chillies. Add the chicken, prawns and beans. Stir-fry
for 4–5 minutes over a high heat until the chicken and prawns are both
cooked. Transfer the mixture to a bowl and set aside.

Cook the egg noodles in a saucepan of slightly salted boiling water for
2–3 minutes until tender.

Heat the rest of the oil in the same wok used for the chicken and prawn
mixture. Add the beansprouts and garlic chives. Stir-fry for 1–2 minutes.
Add the noodles and toss to mix. Next, add the soy sauce and oyster
sauce, and season with salt and pepper.

Return the prawn mixture to the wok. Reheat and mix well with the
noodles. Stir in the sesame oil, and serve immediately.