Crispy Fried Egg Noodles with Chicken and Vegetables

The crispy fried egg noodles dish is popular in Chinese restaurants. Sometimes this dish is also called chow mein. On the menu of my family’s restaurant for nearly two decades, crispy fried noodles was very popular, and today I will introduce this dish in my cooking blog. Its formula is quite simple because this is how I always introduce my way of cooking to everyone who enjoys cooking, but seldom has all day to prepare meals. Most of the dishes that are made in restaurants can be prepared in our own kitchen, and I feel confident that they will turn out very well. Look for vegetables that are usually in the refrigerator, such broccoli, white cabbage, carrots, etc. Also, in the absence of egg noodles, instant noodles, which I believe is usually available in most pantries, can be substituted. Chicken, beef, or fish is suitable for preparing this dish. Or, simply use your imagination because this is just a cooked dish to serve myself. As the famous chef, Emeril Lagasse, always says, "This is not science, it is a cooking show".

Ingredients:
Two 2 oz fresh egg noodles or instant noodles (discard the spicy bag)

 

6 oz. chicken breasts and legs, sliced
10 small or 5 medium shrimp, shelled and deveined
1 tsp cornstarch
1 tbs cooking wine, dry sherry or sake
1 tsp soy sauce
Oil to fry noodles
Vegetables:
(about 3 cups total) broccoli, white cabbages, carrots, celery, sliced mushrooms, 1 cup of bean sprouts
2 cloves garlic, minced
1/2 white onion, cut into wedges
2 green onions, chopped
Sauce ingredients:
1/2 cup chicken broth
1 tsp cornstarch
1 tsp oyster sauce
1 tsp sugar
2 tbs soy sauce
1/4 tsp salt
1/8 tsp black pepper


Cilantro for garnish

 
Directions:
Place chicken in a bowl. Add cornstarch, soy sauce, and wine and mix well. Let marinate for an hour.
Blanch the noodles in boiling water for 1 minute and drain.

 

 

Heat about 1/2 cup of peanut oil in a wok and fry noodles until crispy and set aside.

 

 

In a small bowl, combine sauce ingredients and set aside.
Bring a pot of water to boil and blanch the vegetables for a few minutes and place in ice cold water to stop the cooking and drain.

 

Clean wok and add 2 tbs oil. Heat until oil almost smoking and add chicken.

 

 Cook for a few minutes. Then add garlic and onions.

 

 Cook until the chicken is no longer pink. Add shrimp and mix well. It should take about 1 minutes or until the shrimp turn pink. Remove and keep warm.

In the same wok, add another tablespoon of oil. Heat until smoking and add blanched vegetables and sauce and bring to boil. Return chicken and shrimp back into the wok. Mix well. Re-season with more salt, if needed. Add green onions and stir to combine. 

 

 

 

Place crispy noodles on a serving plate, and after dividing the chicken and vegetables equally, pour them on top of the noodles. Sprinkle with cilantro and serve with hot chili soy dipping sauce.