Ingredients:
 | 5 cups of water |
| 1 lb. fresh egg noodles |
| 3 Tbs. Vegetable oil |
| 2 shallots, thin-sliced |
| 2 cloves garlic, crushed |
| ½ cup thin-sliced boneless
chicken/beef/pork |
| ½ lb. shrimp, peeled, deveined and
cut into ½-inch pieces |
| 2 Tbs. soy sauce |
| 2 scallions, cut into 1-inch pieces |
| 4-5 stalks baby bok choy, leaves and
young stem cut into 1½-inch pieces or chopped cabbage |
| 1 tsp. salt or to taste |
| ¼ tsp. white pepper or to taste |
| 3 Tbs. sweet soy sauce |
| 2 Tbs. deep fried shallots |
|
Instructions:
| Bring the water to a boil in a large
pot, and add the noodles. Cook for approximately 3 minutes, stirring occasionally. Drain
immediately and rinse it under cold water. Mix the noodles with 1 Tbs. Of the oil, and set
it aside. |
| Place the remaining 2 Tbs. of oil in
a wok and cook over medium-high heat. Stir-fry the crush garlic and shallots until the
color becomes yellow or brown, or the aroma comes out. Add the chicken/beef/pork and
shrimp, stir-fry for approximately 2 minutes. Add the soy sauce, scallions, baby bok choy,
salt and pepper, stir fry it for another 2-3 minutes. Add the noodles and stir it well.
Last, add the sweet soy sauce. Mix well so that all the ingredients will be evenly
distributed. |
| Place the fried egg noodles on a
platter and sprinkle the top with deep fried shallots. |
| Serve hot or at room temperature. |
Makes 4 servings. |
