Lo mein is the noodle dish everyone orders and nobody thinks to make at home, which is a shame because it comes together in about the time it takes to boil the kettle twice. Soft egg noodles, tender chicken and a glossy savoury sauce that clings to every strand.
The trick is heat and speed. Have everything chopped and sitting beside the wok before you start, because once the chicken hits the pan you have about six minutes of very happy chaos. Toss rather than stir, so the noodles stay long and silky instead of breaking up.
It is forgiving, too. Swap the wombok for whatever is looking lonely in the crisper, add extra bean sprouts for crunch, or double the sauce if you like things saucier. A weeknight favourite with all the flavour of takeaway at a fraction of the cost.
