There are many types of chow mein. It is not just the cooking method that varies – the noodles (which can be thick or thin) can be stir-fried, deep-fried or pan-fried, and, of course, there are endless combinations of ingredients to go with them. The style found in most restaurants is where all the ingredients are stir-fried together in the wok. For this dish, I like to use oil noodles (also called oily noodles), where, as the name suggests, the noodles are coated in oil. This means you can use...