 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | Noodles, egg, spinach, dry, enriched | 3/4 | tablespoon | olive oil, extra virgin | 1 | tablespoon chopped | shallots, raw, thinly sliced | 1/2 | clove | garlic minced | 1/8 | pound, raw | chicken, boneless, thinly sliced | 4 1/4 | large | shrimp, shelled and deveined, cut into 1/2 inch pi | 1/2 | tablespoon | soy sauce, lite, (shoyu) | 1/3 | large | scallions, cut into 1-inch pieces | 15 | leaves | Cabbage, baby bok choy, raw, 4-5 stalks, cut into | 1/2 | dash | salt, to taste | 2 2/3 | dash | white pepper | 1/3 | tablespoon | soy sauce, lite, (shoyu) |
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Steps
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Sequence
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Step
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| | 1 | Bring the water to a boil in a large pot, and add the noodles. Cooking approximately 3 minutes, stirring occasionally. Drain immediately and rinse it under cold water. Mix the noodles with 1 tbl. of the oil and set it aside. | | 2 | Place the remaining 2 tbl. of oil in a wok of large heavy duty skillet and cook over medium-high heat. Stir fry the garlic and shallots until the color becomes yellow or brown, or the aroma comes out. Add chicken/beef/pork and shrimp, stir-fry for approximately 2 minutes. Add soy sauce, scallions, bok choy, salt (optional) and pepper, stir-fry for another 2-3 minutes. Add noodles and stir well. Add remaining soy sauce. Mix well so that all the ingredients will be evenly distributed. | | 3 | Place the fried egg noodles on a platter and sprinkle with the deep fried shallots and scrambled egg (optional). Serve hot or at room temperature. |
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