Ingredients
- 1 lb chinese egg noodles 6 for balls
- 8 oz shrimp
- 3 quarts boiling water
- 2 stalks celery
- 6 stalks chinese cabbage
- 1 med red and green bell peppers
- 8 oz fresh mushrooms
- 3 cubes chicken stock
- 1 tsp salt & Pepper
- 2 cloves garlic, crushed
- 2 chicken breasts, sliced
- 8 oz BBQ pork or ham or back bacon
- 3 bsp veg oil
- 1 med onion
- 4 oz snow peas
- 4 oz can bamboo shoots
- 1 cup chicken stock
- 2 tbsp cornstarch and water
- 3 tbsp oyster sauce
- 1 tbsp sugar
- can add brocoli and baby corn
- Veges should be 1 1/2 inch long X1/2 wide
Preparation
Step 1
Place the egg noodles in boiling water, loosen until separated. Strain to dry. Heat 1/2 tbsp oil in the wok with med heat and spread noodles in the wok and keep turning over until light brown and crispy.
Dish out noodles on to 4 platters. Put the remaining oil in the wok with garlic and chicken and keep frying for 5 minutes. Add shrimp, cook 2 minutes, add veges, cabbage, red pepper, bamboo shoots and onions.
Stir fry all the meat and veges for 2 minutes, add seasonings, chicken stock and stock cubes, when
liquid starts to boil, add the BBQ pork, oyster sauce, starch mixture to make thicker.
Divide into portion equal to platter of noodles. Dish out meat and veges with gravy over top.
Note: this recipes chicken breasts are to be sliced very thin and marinated with 1/4 tsp salt and pepper, 1 tsp sesame oil and 1 tbsp oil together with a mixture of cornstarch and water for 1 hour before cooking. The shrimp are to be deveined and sliced in 1/2.
For any other recipe that calls for chicken, use the above method to treat the raw chicken. The meat is to be cut as the main ingredients.