@hungrycuriouskat: #yum Hong Kong-style crispy pan-fried noodles | let’s be real here limp-y or crispy i will devour these noods 😮‍💨   Ingredients: 400g chow mein noodles 2 chicken thighs, cut into small pieces 100g of large shrimps, deveined and shell removed Marinade for protein: 1 tsp oyster sauce 1 tsp soy sauce 1 tsp sesame oil 1 tsp cornstarch a pinch of black pepper Broth/Sauce: 100g Bokchoy, remove the end part 1 medium carrot, thinly sliced 1 cup of mushroom, preferably oyster mushroom 1-inch of ginger, thinly cut 4 cloves of garlic, minced 3 stalks of green onions, cut into quarter 3 cups of any vegetable or chicken stock 1 tbsp fish sauce 1 tbsp sugar 1 tbsp rice wine or Shaoxing wine 1 tbsp sesame oil Salt and pepper to taste Cornstarch mixture: 2 tbsp of cornstarch + 1 tbsp water Procedure: 1. Cook your noodles in boiling water for 1 minute. Spread it in a sheet pan to let it dry for about 15 minutes. 2. While waiting, marinate your shrimp and chicken in separate bowls with soy sauce, oyster sauce, sesame oil, pepper and cornstarch. 3. In a pan, pour about 2 tbsp of neutral oil over medium heat. Gently place your noodles and spread them in the pan. Let it fry until crispy while sliding the noodles around the pan (around 4-6 minutes). Do the same thing on the other side and move to a plate. 4. Sautee your chicken for 5 minutes then add in your shrimp and cook it for another 3 minutes. Remove it from the pan and add in your aromatics - ginger, garlic and green onion. Cook until fragrant. Add more oil if needed. 5. Add in bokchoy, carrots and mushrooms, then cook for another 3 minutes. 6. Pour in the chicken stock (or whatever stock you will be using), fish sauce, sugar, rice wine, and sesame oil. Let it go to a simmer and add salt and pepper to taste. Pour in your cornstarch to thicken your sauce. Continuously mix for 3 minutes while it simmers. 7. Plating! Pour some of the sauce into the crispy noodles and enjooy! ❤ #food #EasyRecipe #fyp

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Monday 03 June 2024 19:13:07 GMT