Ingredients

The following ingredients have 3 Servings
  • 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

Instruction

  • 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!