serves
2-3
prep
10 minutes
cook
25 minutes
difficulty
Mid
serves
2-3
people
preparation
10
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 250 g fresh egg noodles
- 3 tsp (15 ml) sesame oil
- 2 tsp cornflour
- 250 g boneless skinless chicken breast, cut into strips
- 100 g fresh shrimp, peeled and deveined
- 1 onion, sliced thinly
- 2.5 cm piece of ginger, peeled and minced
- 2 garlic cloves, minced
- ½ cup oyster mushrooms, chopped
- 1 carrot, julienned
- 3 baby bok choy, blanched and cut into pieces
- 1 ½ tbsp sugar
- 3 tsp oyster sauce
- 3 tsp (15 ml) soy sauce
- 1 tsp fish sauce
- ½ cup (125 ml) chicken stock
- vegetable oil, for frying
Instructions
- Cook egg noodles in boiling water. Toss with 2 teaspoons (10 ml) sesame oil and set aside.
- Mix together cornstarch and remaining sesame oil. Add chicken strips and shrimp and toss to coat.
- Add vegetable oil to a skillet. Add noodles and flatten them out to form a large, even circle. Fry for a couple of minutes until crispy. Add more oil, flip, and fry the other side until crispy. Remove skillet from heat and transfer noodle pillow to a plate.
- Add oil to wok and fry onion until soft. Add ginger and garlic and fry until just fragrant. Add chicken and shrimp with marinade. Add mushrooms, carrot, and baby bok choy. Add white sugar, oyster sauce, soy sauce, and fish sauce to chicken stock. Pour chicken stock mixture into wok. Cook until chicken is cooked through.
- Pour mixture over fried noodle pillow.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
