|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/2 | cup | Noodles, egg, spinach, dry, enriched | 1 1/2 | tablespoons | olive oil, extra virgin | 2 | tablespoons chopped | shallots, raw, thinly sliced | 1 | cloves | garlic minced | 1/4 | pound, raw | chicken, boneless, thinly sliced | 10 | medium | shrimp, shelled and deveined, cut into 1/2 inch pi | 1 | tablespoons | soy sauce, lite, (shoyu) | 1 | medium (4-1/8" long) | scallions, cut into 1-inch pieces | 1/2 | head | Cabbage, baby bok choy, raw, 4-5 stalks, cut into | 1 | dash | salt, to taste | 1/4 | teaspoon | white pepper | 2 | teaspoons | soy sauce, lite, (shoyu) |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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. |
|
