Chicken, Shrimp And Bok Choy Over Panfried Noodles

Directions

1. Bring a large pot three-fourths full with water to a boil and salt it lightly. Gently pull the noodles apart, then drop them into the boiling water, stirring to separate the strands. Bring to a second boil and cook for 1 minute. Pour the noodles into a colander and rinse thoroughly with cool running water. Drain well and toss with 1 Tbsp. of oil to keep the strands from sticking together.
2. Preheat an oven to 200 degrees.
3. Preheat an 8- or possibly 9-inch frying pan over medium-high heat. When the pan is warm, add in 1/2 Tbsp. of the oil. When the oil is warm, spread one-fourth of the noodles proportionately over the bottom of the pan, spreading them with a wide spatula to create a pancake. Reduce the heat to medium and cook till the bottom is golden, 4 to 5 min. Using the spatula, turn the noodle pancake over and brown the other side, about 3 min longer; add in more oil if needed to prevent scorching. Transfer to a baking sheet and keep hot while you fry the remaining noodles. Repeat to make a total of 4 noodle cakes.
4. To make the sauce, in a bowl, combine the cornstarch, chicken stock, sugar, white pepper, soy sauce and oyster sauce. Stir till smooth and set aside.
5. To make the topping, cut the chicken into 1/2-inch cubes; set aside. Place a wok over medium-high heat. When the pan is warm, add in the 1 Tbsp. peanut oil, ginger, garlic, green onions and salt. Saute/fry till fragrant, about 15 seconds. Increase the heat to high and add in the chicken and shrimp. Stir-fry till the chicken is white and the shrimp are pink, about 1 1/2 min. Transfer the mix to a bowl; set aside.
6. Preheat the wok again over medium-high heat. When the pan is warm, add in the bell pepper, mushrooms and bok choy and stir-fry till the mushrooms begin to shrink, about 3 min, adding more peanut oil if needed to prevent sticking. Stir the sauce and add in to the pan. Bring to a boil, stirring continuously till the sauce is glossy and thick, about 30 seconds. Return the chicken-shrimp mix to the wok, add in the sesame oil and toss together quickly to mix.
7. Divide the noodle cakes among 4 serving plates. Proportionately distribute the topping over each cake and serve warm.
8. This recipe yields 4 servings.
9. Comments: There is nothing more enticing than the sizzling sound and the seductive fragrance of noodles panfrying in a wok. At hawker centers, coffee shops and noodle houses throughout Asia, noodles with multiple combinations of meats and vegetables are made to order within moments.