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Ingredientes
- 12 to 14 ounces egg noodles or Pancit canton
- 1 cup boneless chicken breast, sliced
- 1 cup shrimp, shelled and deveined
- 1 bunch bok choy or pechay
- 1 tablespoon sesame oil
- 2 cups chicken broth
- 3 tablespoons oyster sauce
- 1/2 teaspoon five spice powder
- 3/4 cup carrots, julienned
- 3/4 cups long green beans, chopped
- 1 piece red bell pepper, sliced in strips
- 2 tablespoons cornstarch diluted in 3 tablespoons water
- 1 tablespoon garlic, minced
- Salt and ground black pepper to taste
- 3 cups cooking oil
Direcciones
- Heat a wok and pour-in cooking oil.
- Fry the noodles in medium heat until texture becomes crisp and crunchy.
- Turn-off heat and transfer fried noodles on a serving plate (make sure to let excess oil drip).
- Reduce the cooking oil from the same wok to 3 tablespoons and apply heat.
- Sauté garlic and add chicken slices. Cook for 5 minutes.
- Add shrimps then stir.
- Put-in the green beans, red bell pepper, and carrots. Stir-fry for 3 to 5 minutes.
- Add bok choy and chicken broth. Bring to a boil and simmer for 3 minutes.
- Add the oyster sauce, five spice powder, and sesame oil, and cornstarch diluted in water. Cook until sauce thickens.
- Pour sauce on top of arranged fried noodles.
