Fried Noodles with Chicken and Shrimp
This is a recipe for Fried Noodles with Chicken and Shrimp
Servings: 3
Ingredients
- 1 lb. 16 oz. Hong Kong Style Pan Fried Noodles
- 6 ounces boneless chicken breast thinly sliced
- 18 pieces shrimp shelled and deveined
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- 2 bunches baby bok choy end tip sliced
- 1 can 15 oz. straw mushroom
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon Shaoxing cooking wine
- 1½ cups chicken broth
- 1 tablespoon cornstarch diluted in 3 tablespoons water
- Salt to taste optional
- 6 tablespoons cooking oil
Instructions
- Heat 4 tablespoons of oil in a wide pan or wok. Once the oil gets hot, add the noodles. Pan fry for 12 to 18 seconds. Stir and continue to pan-fry until the noodles browns a bit (it took me around 10 to 12 minutes to fry all the noodles). Arrange in a clean plate. Set aside.
- Prepare the sauce by heating the remaining oil in a pan.
- Add the chicken and then stir-fry for 3 minutes.
- Add the garlic and ginger. Cook for 2 minutes.
- Put the shrimp in the pan along with the mushroom, bok choy, red pepper flakes, sesame oil, and shaoxing wine. Continue to stir-fry for 3 minutes.
- Add the oyster sauce, soy sauce, and chicken broth. Let boil.
- Pour the mixture of cornstarch and water. Stir and continue to cook until the liquid thickens to your desired consistency.
- Pour the sauce immediately over the fried noodles.
- Serve hot. Share and enjoy!
Nutrition
Serving: 3g