Panfried Egg Noodles with Chicken, Shrimp, and Vegetables

Name: Panfried Egg Noodles with Chicken, Shrimp, and Vegetables
Yield: serves 2 as a main dish, or 4 to 6 with 2 or 3 other dishes
Ingredients: 1/2 pound medium Chinese egg noodles, fresh or thawed; Salt; 1 1/2 teaspoons sesame oil; 1/4 teaspoon sugar; 1 teaspoon cornstarch; 1/8 teaspoon white pepper; 2 teaspoons light (regular) soy sauce; 1/2 teaspoon sesame oil; 1/4 pound boneless, skinless chicken breast, cut across the grain into slices 2 inches long and a scant 1/4 inch thick; 1/3 pound medium or large shrimp, peeled and deveined; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1 1/2 teaspoons fish sauce; 1 tablespoon light (regular) soy sauce; 1 teaspoon sesame oil; 3/4 cup warm water; 1 carrot, peeled, halved lengthwise, and cut on the diagonal into 1/8-inch-thick slices; 1/2 pound baby bok choy, cut on the diagonal into 3/4-inch-wide pieces; 3 dried wood ear mushrooms, reconstituted (page 334), trimmed, and cut into 1/4-inch-wide strips (about 1/4 cup); 5 1/2 tablespoons canola or other neutral oil; 2 tablespoons water; 2 scallions, white and green parts, cut into 1 1/2-inch lengths and white part bruised with the broad side of a cleaver or chef’s knife; 1 tablespoon peeled and finely shredded fresh ginger (page 51); 2 teaspoons cornstarch dissolved in 1 tablespoon water

December 14, 2011

The Vietnamese repertoire also includes panfried Chinese egg noodles, which are cooked just like rice noodles and crowned with a delicious stir-fry. Full of varied flavors, textures, and color, this stir-fry pairs exceptionally well with the egg noodles. I use fresh noodles about 1/8 inch thick. Their texture is superior to dried noodles, and they offer more body than thin ones.

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