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1
Follow noodle package directions for rinsing or cooking noordles.
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2
Drain and rinse under cold running water.
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3
Drain again.
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4
Place shrimp in a seive.
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5
Rinse under cold running water and drain.
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6
Horizontally slice shrimp in hald, keeping the half-circle shape.
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7
Trim any fat from chicken and pork.
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8
Using a very sharp knife, slice chicken and pork into thin bite-size strips.
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9
If very moist, pt dry with paper towel.
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10
Cut bok choi across leaves into 1/2 inch strips.
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11
Cut broccoli into bite-size peices.
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12
Then drain baby corn, bamboo shoots and water chestnuts and discard their liquids.
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13
Stir can of broth with oyster sauce, soy sauce and sugar.
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14
Measure out cold water and cornstarch, but do not mix.
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15
Cornstarch may clump if left standing.
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16
Before beginning to cook, be sure to have all the ingredients prepared and placed close to the stove.
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17
Heat 1 Tbsp of vegetable oil in a wok or shall wide-bottomed saucepan or deep wide frying pan over medium-high heat.
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18
Whn hot, add chicken strips, stirring rapidly with a metal spatula or wooden spoon to keep strips separate and evenly coated with oil.
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19
Cook, stirring occasionally, until chicken loses its pink colour and has lightly browned, from 5-6 minutes.
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20
Then add garlic and stir until softened, about 2 minutes.
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21
Pour in broth mixture.
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22
Stir occasionally to bring up browned bits while bringing to a low boil.
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23
Then stir in shrimp and broccoli and place bok choi over top.
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24
Cover and steam until vegetables are bright green and juat beginning to wilt, no more than 3 minutes.
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25
Meanwhile, stir cornstarch with water until dissolved.
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26
Pour over stir-fry, until sauce is clear and thickened, about 2 more minutes.
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27
Stir in barbecued pork, baby corn, water chestnuts, bamboo shoots and sesame oil.
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28
Cover and heat 1 minute.
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29
Then remove pan from heat and cover.
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30
Heat remaining 1 Tbsp vegetable oil in a large nonstick frying pan over medium to medium-high heat.
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31
When hot, add drained noodles.
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32
Spread evenly in pan.
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33
Saute, without stirring, until noodles turn golden, from 2 to 3 minutes per side.
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34
The should be crispy, as with hash browns.
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35
Resist the impulse to stir, or will not get crisp as they should be.
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36
Invert onto a large heated platteror serving bowl.
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37
Top with stir-fried vegetables and meat.
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38
Serve immediately with a shaker of hot pepper flakes and extra soy for those who want to spice it up a bit.
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39
Make-ahead - Slice and prepare all ingredients.
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40
Place in individual containers or bowls, tightly cover and refrigerate for up to half a day.
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41
Starting to cook with chilled ingredients will require slightly longer stir-frying time.
