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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Immerse egg noodles into boiling water for 30 seconds, then remove and set aside. | 2. Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil. | 3. Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat. | 4. The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate. | 5. Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like. | 6. Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes. | 7. Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce. | 8. Pour the veggies and meat over the noodles. | 9. Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy). | 10. Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic. | 11. Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	teaspoon		-	-	-	-
chicken bouillon	1 1/2	1/2		16.02	1.0806	0.9996	0.8328
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
oyster sauce	1 1/2	1/2		13.77	2.9484	0.3645	0.0675
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
chicken breast	1/2		sliced	390.0899	0.0	47.2871	20.9787
pork	1/2		barbecued	852.768	0.0	31.5479	79.5388
shrimp	6 -8			0.0	0.0	0.0	0.0
baby bok choy	7 -8			-	-	-	-
broccoli				-	-	-	-
cauliflower				-	-	-	-
shiitake mushroom	3/4	cup		-	-	-	-
bamboo shoot	1/2	cup	sliced	20.385	3.926	1.963	0.2265
water chestnut	1/4	cup	sliced	-	-	-	-
baby corn	1/2	cup		302.95	61.6358	7.8186	3.9342
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
egg noodle	2	packages		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
oil	5	tablespoons		560.64	0.0	0.1792	63.6672

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.