Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- Salt as needed
- 1 lb fresh thin Chinese egg noodles
- 3 Tbsp. peanut oil or possibly as needed
- 1 Tbsp. cornstarch
- 1 c. chicken stock
- 1/2 tsp sugar
- 1/4 tsp freshly-grnd white pepper
- 1 1/2 Tbsp. soy sauce
- 1 1/2 tsp oyster sauce
- 1 whl chicken breast boned and skinned
- 1 Tbsp. peanut oil or possibly as needed
- 1 tsp chopped peeled fresh ginger
- 1 tsp chopped garlic
- 6 x green (spring) onions cut into 2" lengths
- 1/2 tsp salt
- 1/4 lb large shrimp (prawns) peeled, deveined
- 1 sm red bell pepper cut 1 1/2" cubes
- 1/4 lb fresh shiitake mushrooms stemmed and sliced
- 3/4 lb baby bok choy cut into 2" lengths
- 1 tsp Asian sesame oil
Direcciones
- 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 cool running water. Drain well and toss with 1 Tbsp. of oil to keep the strands from sticking together.
- Preheat an oven to 200 degrees.
- Preheat an 8- or possibly 9-inch frying pan over medium-high heat. When the pan is warm, add in 1/2 Tbsp. of the oil. When the oil is warm, spread one-fourth of the noodles proportionately over the bottom of the pan, spreading them with a wide spatula to create a pancake. Reduce the heat to medium and cook till the bottom is golden, 4 to 5 min. Using the spatula, turn the noodle pancake over and brown the other side, about 3 min longer; add in more oil if needed to prevent scorching. Transfer to a baking sheet and keep hot 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 till 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 warm, add in the 1 Tbsp. peanut oil, ginger, garlic, green onions and salt. Saute/fry till fragrant, about 15 seconds. Increase the heat to high and add in the chicken and shrimp. Stir-fry till the chicken is white and the shrimp are pink, about 1 1/2 min. Transfer the mix to a bowl; set aside.
- Preheat the wok again over medium-high heat. When the pan is warm, add in the bell pepper, mushrooms and bok choy and stir-fry till the mushrooms begin to shrink, about 3 min, adding more peanut oil if needed to prevent sticking. Stir the sauce and add in to the pan. Bring to a boil, stirring continuously till the sauce is glossy and thick, about 30 seconds. Return the chicken-shrimp mix to the wok, add in the sesame oil and toss together quickly to mix.
- Divide the noodle cakes among 4 serving plates. Proportionately distribute the topping over each cake and serve warm.
- This recipe yields 4 servings.
- Comments: There is nothing more enticing than the sizzling sound and the seductive fragrance of noodles panfrying in a wok. At hawker centers, coffee shops and noodle houses throughout Asia, noodles with multiple combinations of meats and vegetables are made to order within moments.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 709 | |
| Calories from Fat 209 | 29% |
| Total Fat 23.78g | 30% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.11g | |
| Cholesterol 161mg | 54% |
| Sodium 926mg | 39% |
| Potassium 844mg | 24% |
| Total Carbs 90.96g | 24% |
| Dietary Fiber 6.7g | 22% |
| Sugars 4.88g | 3% |
| Protein 32.77g | 52% |
