hong kong style pan fried noodles

20 pieces shrimp
small, peeled and deveined, could also supplement with pieces of scored calamari
1 tsp corn starch
1 tsp sesame oil
salt and pepper
1 whole chicken breast
sliced thin
1 tsp corn starch
1 tsp sesame oil
1 tsp soy sauce
1 tsp oyster sauce
salt and pepper
1 tbsp oyster sauce
1 tbsp soy sauce
1 cup water
1 tsp sugar
1 tsp cooking wine
1 tbsp corn starch
2 tbsp water
1 package hong kong style noodles
about 16 ounces
2 cloves garlic
1 stalk boy choy
cleaned and sliced
1 whole king oyster mushroom
sliced thin
We love ordering this dish whenever we see it on a menu, so when we spotted Hong Kong style noodles at the Asian market, we picked some up then consulted with Google to find a recipe. All posts pointed to this recipe on sugarlens.com. Most of your time in the kitchen will be spent on prep. Once everything is ready to go, the cooking goes by quickly in a single skillet or work. High level, you'll first brown and crisp up the noodles. Then you'll saute each of the sauce components separately, adding oil between batches, then bring it all together at the end to reheat and reduce with the thickening sauce.
Wash and prep all the vegetables.
Marinate the shrimp with corn starch, sesame oil, and salt/pepper. Reserve.
Marinate the chicken with the corn starch, sesame oil, soy sauce, oyster sauce, and salt/pepper. Reserve.
Combine the oyster sauce, soy sauce, water, sugar, and cooking wine for the finishing sauce. Reserve.
Last, combine the corn starch and water for use in thickening later. Reserve.
Preheat the skillet to medium, add oil, then add the noodles when hot. The noodles should brown quickly. Stir with chopsticks and/or press down with a spatula to ensure even browning. Add extra oil if needed. Transfer the noodles to the serving plate and reserve.
Add more oil to the same skillet and saute the garlic until light brown. Add the shrimp and cook. Transfer the shrimp to a bowl and reserve.
Add more oil to the same skillet and cook the chicken. Transfer into the same bowl with the shrimp.
Add more oil to the same skillet and cook the bok choy and oyster mushrooms. Season with salt to taste.
Add the shrimp and chicken back into the skillet to reheat. Add the finishing sauce, stir, and bring to a boil.
Add the thickening sauce (water/corn starch), stir, and bring to a boil.
Pour the toppings and gravy on top of the noodles. Serve immediately, and eat quickly before the noodles get soggy.