By Ning Ma of Mama Lan restaurants
CHEF’S SECRET RECIPE
PHOTOGRAPH: MAJA SMEND. FOOD STYLING: LOTTIE COVELL. STYLING: OLIVIA WARDLE
“Back in the day my mum and grandad had a food stall in the streets of Beijing and they used to sell dumplings, fried vegetable balls and steamed buns. After I moved to London it was hard to find the food I’d grown up with, so I started a supper club from my living room, which has now led to six restaurants in London. This recipe is something we used to eat in Beijing – it’s really hot there in summer, so we tend to eat cold noodles. These are fresh and full of flavour and the peppery, spicy dressing brings the whole thing alive (using a good quality chilli oil is important). Try it – it’s amazing!”
Spicy chicken ban mein
SERVES 4-6. HANDS-ON TIME 40 MIN