HONG KONG STYLE NOODLES

COOKING TIME:

About 1 hour

SERVINGS:

4 servings

INGREDIENTS:

FOR THE NOODLES AND TOPPINGS

12 ounces Hong Kong style pan fried noodles (fresh egg noodles)

4 ounces chicken, sliced against the grain

6 ounces shrimp, peeled and deveined

8 ounces bok choy, quartered

3 ounces white mushrooms, stems removed, halved

1 ounce carrot, sliced thin

2 slices ginger, cut into small triangles

1 green onion, white part only, cut diagonally into 1-inch pieces

2 tablespoons corn oil

FOR THE CHICKEN MARINADE

¼ teaspoon salt

1 teaspoon cornstarch

1 teaspoon water

FOR THE SAUCE

12 ounces water

½ teaspoon salt

¾ teaspoon sugar

1 teaspoon chicken bouillon

1 tablespoon oyster sauce

1½ tablespoons cornstarch mixed with 1 tablespoon water

1 teaspoon sesame oil

INSTRUCTIONS:

STEAM AND PREPARE THE NOODLES

Place a steamer rack in a wok on high heat with water below the rack.

Lay out the noodles on the rack.

Once boiling, cover and steam for 10 minutes.

Dump the noodles into the water for 15 to 30 seconds.

Drain through a colander and fluff with chopsticks for 1 to 2 minutes.

Let cool for 3 to 5 minutes.

Steaming the noodles is the key to achieving the perfect texture. If using pre-steamed noodles, skip steaming and just dunk in boiling water for 2 minutes.

MARINATE THE CHICKEN

Mix the sliced chicken with salt, cornstarch and water.

Stir for about 30 seconds until evenly coated.

PAN FRY THE NOODLES

Heat a pan on high heat for 2 to 3 minutes.

Add 1 tablespoon corn oil and swirl until shimmering.

Add the noodles and cook for 7 to 10 minutes until golden and crispy on the bottom.

Turn occasionally but do not stir or break the layers.

Flip the noodles and add 1 tablespoon oil around the rim.

Cook the second side for 7 to 10 minutes until golden and crispy.

Transfer to a plate.

The goal is a noodle pancake that is crispy golden brown on both sides and tender inside.

COOK THE MEAT AND AROMATICS

Add the chicken to the pan and cook for about 1 minute.

Push the chicken to one side and add the ginger and green onions.

Cook for 45 to 60 seconds.

Add the shrimp and cook for about 1 minute until turning orange.

Transfer everything to a bowl.

The meat does not need to be fully cooked at this stage.

COOK THE VEGETABLES

Add the bok choy, mushrooms and carrots to the pan.

Pour in 12 ounces of boiling water.

Cover and cook for about 4 minutes.

MAKE THE SAUCE AND FINISH

Return the shrimp, chicken and aromatics to the pan.

Add the salt, sugar, chicken bouillon and oyster sauce.

Stir in the cornstarch slurry to thicken.

Add the sesame oil.

Pour the vegetables, meat and sauce over the crispy noodles.

Serve immediately.