Ease of Preparation: Medium
Yield: 2-3 servings
Ingredients:
- ½ lb (226 g) fresh egg noodles
- 3 teaspoons (15 ml) sesame oil, divided
- 2 teaspoons (10 ml) cornstarch
- ½ lb (226 g) boneless skinless chicken breast, cut into strips
- ¼ lb (113 g) fresh shrimp, peeled and deveined
- 1 onion, sliced thin
- 1-inch (2.5 cm) piece of ginger, peeled and minced
- 2 garlic cloves, minced
- ½ cup (120 ml) oyster mushrooms, chopped
- 1 carrot, julienned
- 3 baby bok choy, blanched and cut into pieces
- 2 tablespoons (30 ml) sugar
- 1 tablespoon (15 ml) oyster sauce
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) fish sauce
- ½ cup (120 ml) chicken stock
- Vegetable oil, for frying
Method:
Cook egg noodles in boiling water. Toss with 2 teaspoons (10 ml) sesame oil and set aside.
Mix together cornstarch and remaining sesame oil. Add chicken strips and shrimp and toss to coat.
Add vegetable oil to a skillet. Add noodles and flatten them out to form a large, even circle.
Fry for a couple of minutes until crispy. Add more oil, flip, and fry the other side until crispy.
Remove skillet from heat and transfer noodle pillow to a plate.
Add oil to wok and fry onion until soft. Add ginger and garlic and fry just until fragrant.
Add chicken and shrimp with marinade. Add mushrooms, carrot, and baby bok choy.
Add white sugar, oyster sauce, soy sauce, and fish sauce to chicken stock. Pour chicken stock mixture into wok.
Cook until chicken is cooked through.
Pour mixture over fried noodle pillow.
Serve.