Hokkien Fried Noodles
By: Anonymous
Published: Saturday, December 12, 2009 - 10:12pm

Ingredients




1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 teaspoon sesame oil
1/2 teaspoon freshly-ground white pepper
5 ounces fresh Chinese egg noodles
1/2 ounce dried rice vermicelli (beehoon)
2 tablespoons cooking oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 green onion julienned
1/4 pound boneless skinless chicken thinly sliced
1/4 pound medium raw shrimp shelled, deveined,
inch and cut  half lengthwise
1/4 pound firm white fish (optional)
(such as sea bass, sliced)
1 fresh red jalapeno chili julienned
1/4 cup julienned carrot
3 baby bok choy sliced
1 Chinese cabbage leaf sliced
1 egg lightly beaten
Chicken broth (optional)
Cilantro sprigs

Preparation

1 In a small bowl, combine cooking sauce ingredients. 2 In a large pot of boiling water, cook egg noodles for 2 minutes; drain, rinse with cold water, and drain again. Soak rice vermicelli in warm water for 5 minutes; drain. 3 Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic, ginger, and green onion; stir for 1 minute. Add chicken, shrimp, and fish (if used); cook 2 minutes longer. Reduce heat to medium. 4 Add chili, carrot, bok choy, cabbage, cooking sauce, noodles, and rice vermicelli. Stir well to coat noodles, then cook until vegetables and noodles are tender, 4 to 5 minutes. 5 Stir in egg. If pan appears dry, add a few spoonfuls of chicken broth.  6 Garnish with cilantro sprigs.