← Nouns Cooking · Chinese

Ingredients

• 300 g thin Hong Kong pan-fry noodles (fresh egg noodles)
• 5 tbsp neutral oil, divided
• 150 g Chicken breast, thinly sliced
• 150 g raw prawns, peeled and deveined
• 1 tsp cornflour, for the chicken
• ¼ tsp Salt
• 2 slices Ginger
• 1 clove Garlic, chopped
• 4 shiitake mushrooms, sliced
• 1 small carrot, thinly sliced
• 200 g Bok choy, halved or quartered
• 350 ml chicken stock
• 1 tbsp Oyster sauce
• 1 tbsp light soy sauce
• ½ tsp Sugar
• ¼ tsp White pepper
• 1½ tbsp cornflour mixed with 2 tbsp water
• 1 tsp Toasted sesame oil

Method

1. Blanch the noodles in boiling water for 30 seconds, drain very well, then spread them on a tray to steam dry for a few minutes. Toss the chicken with the cornflour and salt.
2. Heat 3 tbsp of the oil in a large non-stick frying pan over medium heat. Spread the noodles in an even round and press flat. Fry for 5–6 min, until deep golden and crisp underneath.
3. Slide the cake onto a plate, flip it back into the pan with a little more oil and fry the other side for 4–5 min. Move to a serving plate.
4. Heat the remaining oil in a wok over high heat. Stir-fry the chicken, ginger and garlic for 2 min, add the prawns, mushrooms and carrot and cook for 2 min more.
5. Add the bok choy, stock, oyster sauce, soy sauce, sugar and white pepper and bring to the boil. Cook for 1–2 min, until the prawns are pink and the chicken is cooked through.
6. Stir in the cornflour mix until the sauce thickens and turns glossy, add the sesame oil and pour everything over the noodle cake. Serve at once.

Tips

• The drier the noodles go into the pan, the crispier they get.
• Contains egg, wheat and shellfish.

Sources

Written in our own words after cross-checking these recipes:

Made With Lau Taste of Asian Food