This is by far one of my favorite noodle dish and I like can eat it either lunch or dinner. I love the texture of the crispy noodles and it will absorb all the flavor of the sauce. What I like the most about this dish is that you can use whatever ingredients you have on hand for the sauce. There are days I make it into vegetarian version using tofu, mushrooms and veggies and other days I make it into beef version and once a while into all seafood versions. The options are endless. For today I make a mix version using meat and some shrimps.
Half packet of Hong Kong Style Noodles
4 oz flank steak, sliced thinly against the grain (can be chicken or pork too)
8 shrimps, peeled and deveined
4 button mushroom, sliced thinly
2 stalk bok choy, cleaned and cut
1 small carrot – peel and sliced thinly
2 cloves garlic, minced
5 slices fresh ginger
Marinade for the meat
1 tsp corn starch
1/2 tsp sesame oil
2 tsp soy sauce
1 tsp oyster sauce
Salt and white pepper to taste
1 tbsp of oyster sauce
2 tbsp of soy sauce
2 1/4 cups chicken stock
1 tsp of sugar
½ tsp pepper
1 tsp of Chinese cooking wine
Salt to taste
1 egg – beaten
1 tbsp of corn starch
2 tbsp of water
1. Marinate the meat and set it aside. Combined all the ingredients for the sauce and set it aside. In a small bowl, combined cornstarch and water.
2. Bring some water to boil. Blanch the noodles for 10 seconds. Remove and lay it out on paper towel to absorb any excess moisture.
3. Heat up the wok over high heat, add in about 2 tbsp of vegetable oil, turned down the heat to medium and add in the noodles. Using a spatula press the noodle against the wok to get and even browning on both sides. Remove the noodles and set it aside.
4. Add about a tablespoon of oil to wok and swirl it around. Add garlic and ginger, sauté for about a minute. Add in the beef and make sure it brown on both sides. Remove from wok and set it aside.
5. Add in the sauce mixture to the pan, bring it up to boil, add in the vegetables, carrot, mushroom and lastly the shrimps. Bring it up to boil and add the beef back into the wok.
6. Add in the cornstarch mixture and give it a quick stir. Once it comes up to a boil again add in the beaten egg. Turn off the heat and keep stirring the sauce. Check seasonings.
7. Pour the sauce on top of the fried noodles and serve immediately.