Estimated Servings: 4
Step 1: Fry the noodles
½ pound egg noodles
6 cups water
½ teaspoon salt
1 teaspoon sesame oil
4 cups vegetable oil
Turn your stove on high
heat and bring some water to a boil. Then add noodles to the boiling water and
cook it for about 3-4 minutes or until the noodles are cooked but still a
little firm. Drain the noodles then toss it with salt and sesame oil.
To fry the noodles, heat
the oil in a large pan or wok over high heat. When you see bubbles in the oil,
add the in the cooked noodles in small batches to pan spreading them around
evenly. Fry the noodles on one side for about 2-3 minutes until crispy. Then carefully
flip the noodles over and fry the other side until crunchy. Remove noodles from
the pan and put on paper towels to drain excess oil. Repeat this process and
fry the rest of the noodles in small batches.
Step 2: Cook chicken & shrimp
¼ pound chicken breast pieces
1/3 pound shrimp peeled and
deveined
1 teaspoon sugar
¼ teaspoon pepper
2 tablespoons soy sauce
½ teaspoon sesame oil
1 teaspoon corn starch
2 tablespoons vegetable oil
In a bowl, add all of the
ingredients, except for the vegetable oil, and mix them well. Then marinate
chicken and shrimp for about 10 minutes in refrigerator. On medium high heat,
add in oil and cook chicken for about 2-3 minutes or until fully cooked. Then
add the shrimp and cook until pink. Then remove from heat and set chicken and
shrimp aside.
Step 3: Make the sauce
1 teaspoon sugar
½ teaspoon salt
1 teaspoon fish sauce
1 teaspoon sesame oil
½ cup warm water
2 tablespoons cornstarch
Pour all of the ingredients
in a bowl and mix them well to dissolve the sugar, salt and cornstarch. Then
set the sauce aside.
Step 4: Assemble the dish
2 tablespoons cooking oil
(vegetable or canola oil)
1 tablespoon chopped garlic
1 tablespoon chopped ginger
½ cup sliced onions
1 tbsp. cooking wine
2 cups chopped bok choy
1 cup broccoli spears
1 cup chopped baby corn
1 cup sliced mushrooms
½ cup julienned carrots
2 cups chicken stock
On medium high heat, add in
oil, garlic, ginger and onions cooking them until fragrant. Then pour in wine
and cook for 1 minute. Add all of the vegetables and stir fry for about 1-2
minutes. Then pour in chicken stock and allow vegetables to cook for another
2-3 minutes or until softened. Now add in the chicken, shrimp and sauce that
was prepared earlier and stir fry everything together until the sauce is
thickened to your desired consistency. To
assemble the dish, pour the stir fry vegetables and meats on top of the fried
noodles along with some of the sauce.
