Ingredients
- 1/2 lb. fresh egg noodles
- Oil for frying
- 1 whole chicken breast, skinned and boned
- 1/2 lb. uncooked shrimp, peeled
- 1 clove garlic, crushed
- 1 piece bamboo shoot, shredded
- 6 Chinese mushrooms, soaked in warm water 20 minutes and sliced
- 1/4 lb. vegetables, celery, green onions, beans, cut into matchsticks
- 1/2 cup stock
- 1/2 teaspoon cornstarch
- 1 tablespoon soy sauce
- Pinch of five-spice powder
Preparation
Step 1
Divide noodles into four portions. Deep fry each portion in hot oil until golden brown. Drain on paper towels.
Cut chicken meat into strips. Heat wok, add 1 tablespoon vegetable oil and stir-fry chicken and shrimp with garlic. Add bamboo shoot, mushrooms and vegetables and stir -fry for a further 5 minutes.
Pour in stock, cornstarch dissolved in soy sauce and five spice powder and simmer for 5 minutes.
Place noodles on plate and spoon chicken and vegetables on top.
Crisp-Fried Fresh Egg Noodles:
Heat 1-1/2 cups oil in a wok. Test temperature with a stand of noodle. If it crisps up quickly, the oil is the correct temperature. Separate 1/2 lb. fresh egg noodles into two batches.
Carefully lower into the oil, one batch at a time. Cook 2 minutes, turn over with tongs and continue cooking until crisp and golden.