Mix together 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, and cornflour Add in the chicken (or other meat) and marinate for no less than 4 hours in the fridge.
Add water to a pan and bring it to the boil, cook the noodles according to the packet instructions. Once soft, if the are sticking together you can run them under cold water to stop this. I like to use a pasta
Heat oil in the wok until very hot and fry your meat until fully cooked. Remove the meat from wok (I like to place kitchen towel on a plate and fold it over the meat to soak up any excess oil. Add the garlic granules and onion to hot wok and cook them until softened slightly, then add your beansprouts, spring onions, cooked noodles and the meat.
Stir in the remaining dark soy sauce, light soy sauce, sugar and pepper. Stir thoroughly for a few minutes and it will be ready to serve.
For a really saucy chow mein mix the dark and light soy sauces in a bowl with cornflour and enough water to make a rich gravy before stirring through the noodles.
You may wish to serve with prawn crackers, we always do.