cookware
- prep bowls (4)
- whisk
- large stainless skillet
- chopsticks
- spatula
- serving plate
1 | Wash and prep all the vegetables. |
2 | Marinate the shrimp with corn starch, sesame oil, and salt/pepper. Reserve. |
3 | Marinate the chicken with the corn starch, sesame oil, soy sauce, oyster sauce, and salt/pepper. Reserve. |
4 | Combine the oyster sauce, soy sauce, water, sugar, and cooking wine for the finishing sauce. Reserve. |
5 | Last, combine the corn starch and water for use in thickening later. Reserve. |
6 | 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. |
7 | 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. |
8 | Add more oil to the same skillet and cook the chicken. Transfer into the same bowl with the shrimp. |
9 | Add more oil to the same skillet and cook the bok choy and oyster mushrooms. Season with salt to taste. |
10 | Add the shrimp and chicken back into the skillet to reheat. Add the finishing sauce, stir, and bring to a boil. |
11 | Add the thickening sauce (water/corn starch), stir, and bring to a boil. |
12 | Pour the toppings and gravy on top of the noodles. Serve immediately, and eat quickly before the noodles get soggy. |