| | | Shanghai Noodles With Chicken & Shrimp Serves 4 Ingredients 2 tablespoons cooking oil ½ pound shrimp, peeled and deveined (25/30 count) ½ pound chicken breast, (thinly sliced) 1 pound fresh egg noodles 1/8 cup water chestnuts, sliced 1 red bell pepper, sliced ¼ pound Chinese broccoli, blanched ½ onion, sliced 1 teaspoon ginger, minced 1 teaspoon garlic, minced Salt to taste Pepper to taste Sauce Ingredients 1/8 cup oyster sauce 1 teaspoon sugar 1 teaspoon sesame oil Directions In a wok, cook the noodles in boiling water according to package directions. Keep noodles cooked but a little firm. Set aside.
Add 1 tablespoon of cooking oil over medium-high heat, and sauté the chicken and shrimp for 1 minute. Remove and set aside.
Add 1 tablespoon of cooking oil, and sauté the ginger and garlic until golden brown.
Add the rest of the ingredients to the ginger and garlic mixture, and cook until the vegetables are cooked but a little firm.
Add back the chicken, shrimp and noodles.
Add the sauce, and cook for another minute until the noodles are coated with the sauce.
You can add additional oyster sauce if the noodles are too dry. |
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