-
1
Cook the egg noodles in a large pot of boiling water for 3 to 4 minutes, or until cooked but still firm.
-
2
Drain, flush with cold water, and drain again.
-
3
Transfer to a large plate or baking dish.
-
4
Gently toss with a scant 1/2 teaspoon salt and the sesame oil, and then spread the noodles out to dry and cool.
-
5
Once the noodles are cool, they are ready for panfrying.
-
6
Or, you may put them in an airtight container or zip-top plastic bag and refrigerate them overnight; bring them to room temperature before panfrying.
-
7
To make the marinade, in a shallow bowl large enough to accommodate the chicken and shrimp, combine the sugar, cornstarch, white pepper, soy sauce, and sesame oil and mix well.
-
8
Add the chicken and shrimp and use chopsticks to coat evenly.
-
9
Set near the stove.
-
10
To make the flavoring sauce, in a small bowl, combine the sugar, salt, fish sauce, soy sauce, sesame oil, and water and stir to dissolve the sugar.
-
11
Set near the stove.
-
12
Bring a pot of salted water to a rolling boil.
-
13
Drop in the carrot.
-
14
When the water returns to a boil, add the bok choy and cook for about 1 minute, or until the bok choy is tender and bright green.
-
15
Drain the vegetables, flush with cold water, and drain again.
-
16
Add the wood ear mushrooms and set near the stove.
-
17
Place a plate near the stove for the holding the elements of the stir-fry as you cook them.
-
18
To panfry the noodles, heat 1 1/2 tablespoons of the canola oil in a 10-inch nonstick skillet over medium heat.
-
19
Add the noodles and spread them out into a large, flat pancake.
-
20
Add the water, cover, and cook for 1 to 2 minutes, or until the noodles have softened.
-
21
Uncover and panfry the noodles, undisturbed, for 4 to 6 minutes, or until they are a nice crunchy brown on the bottom.
-
22
As the noodles crisp, they will move in a solid mass when you shake the skillet handle.
-
23
Use a wide spatula to turn the noodles over, or flip them over with a confident sharp jerk of the skillet handle.
-
24
Dribble 1 1/2 tablespoons of the oil into the pan, adding it at the rim.
-
25
Fry the second side for 5 to 7 minutes.
-
26
Slide the finished noodle pancake out onto a large serving plate.
-
27
Use kitchen scissors to cut it into 6 to 8 wedges.
-
28
If you like, put the plate of noodles in a warm oven while you stir-fry the topping.
-
29
In a wok or large skillet, heat 2 tablespoons of the oil over medium-high heat.
-
30
Add the scallions and ginger and stir-fry for about 15 seconds, or until fragrant.
-
31
Bank the scallions and ginger on one side of the pan, and then add the chicken and shrimp, spreading them out into a single layer.
-
32
Let cook, undisturbed, for about 1 minute.
-
33
When they start to brown, use a spatula to flip and stir-fry them, incorporating the scallions and ginger, for another 1 to 2 minutes, or until the chicken and shrimp have turned color but are still undercooked.
-
34
Transfer to the plate.
-
35
Add the remaining 1 1/2 teaspoons oil to the pan.
-
36
Add the vegetables and stir-fry for about 1 minute, or until heated through.
-
37
Give the flavoring sauce a stir and add it to the pan.
-
38
When it begins to bubble, return the chicken and shrimp to the pan and move them around for about 1 minute to combine everything and finish cooking the chicken and shrimp.
-
39
Give the cornstarch mixture a stir, add to the pan, and stir for about 30 seconds, or until the sauce is smooth and thick.
-
40
Pour the topping over the noodles and serve at once.
