Fried Egg Noodle

Ingredients

5 cups of water

1 lb. fresh egg noodles

2 shallots, thin-sliced

½ cup thin-sliced boneless chicken/beef/pork

½ lb. shrimp, peeled, deveined and cut into ½-inch pieces

4-5 stalks baby bok choy, leaves and young stem cut into 1½-inch pieces or chopped cabbage

 

 

2 Tbs. deep fried shallots

3 Tbs. sweet soy sauce

¼ tsp. white pepper or to taste

1 tsp. salt or to taste

2 scallions, cut into 1-inch pieces

2 Tbs. soy sauce

2 cloves garlic, crushed

3 Tbs. Vegetable oil

 

 

 

Method

1.      Bring the water to a boil in a large pot, and add the noodles. Cook for approximately 3 minutes, stirring occasionally. Drain immediately and rinse it under cold water. Mix the noodles with 1 Tbs. Of the oil, and set it aside.

2.      Place the remaining 2 Tbs. of oil in a wok and cook over medium-high heat. Stir-fry the crush garlic and shallots until the color becomes yellow or brown, or the aroma comes out. Add the chicken/beef/pork and shrimp, stir-fry for approximately 2 minutes. Add the soy sauce, scallions, baby bok choy, salt and pepper, stir fry it for another 2-3 minutes. Add the noodles and stir it well. Last, add the sweet soy sauce. Mix well so that all the ingredients will be evenly distributed.

3.      Place the fried egg noodles on a platter and sprinkle the top with deep fried shallots.

4.      Serve hot or at room temperature.