From Joan McGuigan-Pepin: "Hello Bess, Here's my recipe for Cantonese Chow Mein. My husband Brian makes this at least once a week. His teacher was a Chinese women named Bessie. Hope you enjoy it. Hint: If you want to eat less, use chopsticks or eat in front of a mirror."
McGuigan Pepin Inc.
(Joan, obviously a busy lady, dashed this off by email in a hurry, so I took the liberty of editing a tad.)
1 sliced red sweet pepper
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 sauté 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 sauté until noodles are cooked.
To serve, place noodles on serving dish and spoon vegetable/meat mixture over them.