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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.
- 1 pound fresh thin Chinese egg noodles
- 3 tablespoons peanut oil, or as needed
- 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
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.
nutrition information per serving
464 calories; 18g total fat; 115mg cholesterol; 855mg sodium; 45g carbohydrates; 6g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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