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Fried Noodles with Chicken and Shrimp
This is a recipe for Fried Noodles with Chicken and Shrimp
Cuisine not specified Updated 1/18/2017
Ingredients
Measured from the catalog payload.
- 1 lb hong kong style pan fried noodle
- 6 ounces boneless chicken breast thinly sliced
- 18 pieces shrimp shelled and deveined
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flake
- 2 bunches baby bok choy end tip sliced
- 1 can straw mushroom
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon shaoxing cooking wine
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch diluted in 3 tablespoons water
- salt
- 6 tablespoons cooking oil
Instructions
9 cooking steps
- 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!
Catalog details
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Noodles, Noodle No tags Public recipe Revision 1