Chicken, Shrimp And Bok Choy Over Panfried Noodles

By á-174942

Ingredients

• SAUCE:
• Salt as needed
• 1 pound fresh thin Chinese egg noodles
• 3 tablespoons peanut oil or as needed
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly-ground white pepper

Details

Servings 4

Preparation

Step 1

Bring a large pot three-fourths full with water to a boil and salt it lightly. Gently pull the noodles apart, then drop them into the boiling water, stirring to separate the strands. Bring to a second boil and cook for 1 minute. Pour the noodles into a colander and rinse thoroughly with cold running water. Drain well and toss with 1 tablespoon of oil to keep the strands from sticking together.

Preheat an oven to 200 degrees.

Preheat an 8- or 9-inch frying pan over medium-high heat. When the pan is hot, add 1/2 tablespoon of the oil. When the oil is hot, spread one-fourth of the noodles evenly over the bottom of the pan, spreading them with a wide spatula to form a pancake. Reduce the heat to medium and cook until the bottom is golden brown, 4 to 5 minutes. Using the spatula, turn the noodle pancake over and brown the other side, about 3 minutes longer; add more oil if needed to prevent scorching. Transfer to a baking sheet and keep warm while you fry the remaining noodles. Repeat to make a total of 4 noodle cakes.

To make the sauce, in a bowl, combine the cornstarch, chicken stock, sugar, white pepper, soy sauce and oyster sauce. Stir until smooth and set aside.

To make the topping, cut the chicken into 1/2-inch cubes; set aside. Place a wok over medium-high heat. When the pan is hot, add the 1 tablespoon peanut oil, ginger, garlic, green onions and salt. Sauté until fragrant, about 15 seconds. Increase the heat to high and add the chicken and shrimp. Stir-fry until the chicken is white and the shrimp are pink, about 1 1/2 minutes. Transfer the mixture to a bowl; set aside.

Preheat the wok again over medium-high heat. When the pan is hot, add the bell pepper, mushrooms and bok choy and stir-fry until the mushrooms begin to shrink, about 3 minutes, adding more peanut oil if needed to prevent sticking. Stir the sauce and add to the pan. Bring to a boil, stirring continuously until the sauce is glossy and thick, about 30 seconds. Return the chicken-shrimp mixture to the wok, add the sesame oil and toss together quickly to mix.

Divide the noodle cakes among 4 serving plates. Evenly distribute the topping over each cake and serve hot.

This recipe yields 4 servings.