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12 to 14 ounces egg noodles or Pancit canton
1 cup boneless chicken breast, sliced
1 cup shrimps, shelled and deveined
1 bunch bok choy or pechay
1 tablespoon sesame oil
2 cups chicken broth
3 tablespoons oyster sauce
1/2 teaspoon five spice powder
3/4 cup carrots, julienned
3/4 cups long green beans, chopped
1 piece red bell pepper, sliced in strips
2 tablespoons cornstarch diluted in 3 tablespoons water
1 tablespoon garlic, minced
Salt and ground black pepper to taste
3 cups cooking oil
1. Heat a wok and pour-in cooking oil.
2. Fry the noodles in medium heat until texture becomes crisp and crunchy.
3. Turn-off heat and transfer fried noodles on a serving plate (make sure to let excess oil drip).
4. Reduce the cooking oil from the same wok to 3 tablespoons and apply heat.
5. Sauté garlic and add chicken slices. Cook for 5 minutes.
6. Add shrimps then stir.
7. Put-in the green beans, red bell pepper, and carrots. Stir-fry for 3 to 5 minutes.
8. Add bok choy and chicken broth. Bring to a boil and simmer for 3 minutes.
9. Add the oyster sauce, five spice powder, and sesame oil, and cornstarch diluted in water. Cook until sauce thickens.
10. Pour sauce on top of arranged fried noodles.
11. Serve hot. Share and enjoy!
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