350g Chow Mein noodles
2 tbsp peanut oil
4 lap cheong (Chinese sausage), cut into rounds
1 x 3cm piece of ginger, julienned
1 x 3cm piece lemongrass, minced
2 cloves of garlic, minced
½ tsp dried Sichuan chilli flakes, crushed
1 whole medium squid, cleaned. Hood cut into 3cm squares and tentacles cut in half
1 bunch of gai lan (or any other Chinese green of your choice), stems cut into 3 cm pieces and leaves cut in half
2 tbsp oyster sauce
1 tbsp Shaoxing cooking wine
Cook the noodles as per packet instructions.
Heat oil in a wok and add the lap cheong. Cook for 2 minutes or until golden. Now add the ginger, lemongrass, garlic and chilli and toss until fragrant.
Add the squid and gai lan stalks and toss for 30 seconds then add the drained noodles and gai lan leaves. Pour in the oyster sauce and Shaoxing wine. Toss the noodles to coat in the sauce and serve.