Fried Noodles with Chicken and Shrimp
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Unrated
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
3
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Course
Main Course
Fried Noodles with Chicken and Shrimp
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This is a recipe for Fried Noodles with Chicken and Shrimp
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Ingredients
- 1 lb. Hong Kong style pan fried noodles 16 oz
- 6 ounces chicken breast thinly sliced, boneless
- 18 pieces Shrimp shelled and deveined
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- ½ teaspoon red pepper flakes
- 2 baby bok choy end tip sliced, bunches
- 1 can 15 oz. straw mushroom
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon Shaoxing wine cooking wine
- 1½ cups chicken broth
- 1 tablespoon cornstarch diluted in 3 tablespoons water
- salt optional, to taste
- 6 tablespoons neutral cooking oil generic cooking oil
Instructions
- Heat 4 tablespoons of oil in a wide pan or wok. Once the oil gets hot, add the noodles. Pan fry for 12 to 18 seconds. Stir and continue to pan-fry until the noodles browns a bit (it took me around 10 to 12 minutes to fry all the noodles). Arrange in a clean plate. Set aside.
- Prepare the sauce by heating the remaining oil in a pan.
- Add the chicken and then stir-fry for 3 minutes.
- Add the garlic and ginger. Cook for 2 minutes.
- Put the shrimp in the pan along with the mushroom, bok choy, red pepper flakes, sesame oil, and shaoxing wine. Continue to stir-fry for 3 minutes.
- Add the oyster sauce, soy sauce, and chicken broth. Let boil.
- Pour the mixture of cornstarch and water. Stir and continue to cook until the liquid thickens to your desired consistency.
- Pour the sauce immediately over the fried noodles.
- Serve hot. Share and enjoy!
Nutrition Information
Show Details
Serving
3g
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 3g |
* Percent Daily Values are based on a 2,000 calorie diet.
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