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Chicken, Shrimp and Bok Choy over Panfried Noodles

Source: Casual Cuisines of the World - Far East Cafe
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
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.
RECIPE 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
Chicken, Shrimp and Bok Choy over Panfried Noodles Recipe at Cooking.com
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.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 464
Fat. Total: 18g
Fiber: 6g
Carbohydrates, Total: 45g
Sodium: 855mg
% Cal. from Fat: 35%
Cholesterol: 115mg
Protein: 31g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Lucy Reviewed: 08/23/2011
Easy Peasy
Once you get used to all the prep, this is easy to make and oohh so yummy!
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