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CHICKEN - Chicken, Shrimp and Bok Choy over Pan-Fried Noodles
Nb persons: 4
Yield:
Preparation time:
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| and Bok Choy over Pan-Fried Noodles by Casual Cuisines of the World: Far East Cafe ingredients | |
| 1 pound | fresh thin Chinese egg noodles |
| 3 tablespoons | peanut oil, or as needed |
| Salt | |
| For Sauce: | |
| 1 tablespoon | cornstarch |
| 1 cup | chicken stock |
| 1/2 teaspoon | sugar |
| 1/4 teaspoon | ground white pepper |
| 1 1/2 tablespoons | soy sauce |
| 1 1/2 teaspoons | oyster sauce |
| For Topping: | |
| 1 | whole chicken breast, boned and skinned |
| 1 tablespoon | peanut oil, or as needed |
| 1 teaspoon | peeled and minced fresh ginger |
| 1 teaspoon | minced garlic |
| 6 green (spring) onions, cut into 2-inch lengths | |
| 1/2 teaspoon | salt |
| 1/4 pound | large shrimp, peeled and deveined |
| 1 small | red bell pepper, cut into 1 1/2-inch cubes |
| 1/4 pound | fresh shiitake mushrooms, stemmed and sliced |
| 3/4 pound | baby bok choy, cut into 2-inch lengths |
| 1 teaspoon | Asian sesame oil |
directions
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 F.
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, 4-5 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.
FOR SAUCE: In a bowl, combine the cornstarch, chicken stock, sugar, white pepper, soy sauce and oyster sauce. Stir until smooth and set aside.
FOR 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.
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