Ingredients

The following ingredients have 4 Servings
  • 12 to 14 ounces egg noodles or Pancit canton
  • 1 cup boneless chicken breast (sliced)
  • 1 cup shrimps (shelled and deveined)
  • 1 bunch bok choy or pechay
  • 1 tablespoon sesame oil
  • 2 cups chicken broth
  • 3 tablespoons oyster sauce
  • 1/2 teaspoon five spice powder
  • 3/4 cup carrots (julienne)
  • 3/4 cups long green beans (chopped)
  • 1 piece red bell pepper (sliced in strips)
  • 2 tablespoons cornstarch diluted in 3 tablespoons water
  • 1 tablespoon garlic (minced)
  • Salt and ground black pepper to taste
  • 3 cups cooking oil

Instruction

  • Heat a wok and pour-in cooking oil.
  • Deep Fry the noodles in medium heat until texture becomes crisp and crunchy.
  • Turn-off heat and transfer fried noodles on a serving plate (make sure to let excess oil drip).
  • Reduce the cooking oil from the same wok to 3 tablespoons and apply heat.
  • Saute garlic and add chicken slices. Cook for 5 minutes.
  • Add shrimps then stir.
  • Put-in the green beans, red bell pepper, and carrots. Stir-fry for 3 to 5 minutes.
  • Add bok choy and chicken broth. Bring to a boil and simmer for 3 minutes.
  • Add the oyster sauce, five spice powder, and sesame oil, and cornstarch diluted in water. Cook until sauce thickens.
  • Pour sauce on top of arranged fried noodles.
  • Serve hot. Share and enjoy!