Serves 3 to 4
Ingredients:
- 1 pound fresh noodles (Shanghai thin noodles are good)
- 1/2 pound chicken breast, cut into strips
- 4 ounces shrimp, shelled and cleaned
- 1/2 bok choy, cut into bite-size pieces
- 1/2 cup carrot, cut on the diagonal
- 1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces
- 1 onion, shredded
- 1 clove garlic, minced
- 1 tablespoon light soy sauce
- 2 tablespoons hot bean sauce
- 1/2 teaspoon salt
- 5 tablespoons cooking oil for stir-frying
- Marinade:
- 1 teaspoon wine
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- Sauce:
- 1/2 cup stock
- 1 teaspoon light soy sauce
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
Preparation:
Mix together marinade ingredients. Marinate chicken for at least twenty minutes.
While marinating chicken, mix together sauce ingredients. Set aside.
Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain.
Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.
Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.
Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.
While marinating chicken, mix together sauce ingredients. Set aside.
Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain.
Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.
Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.
Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.
