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Hong Kong noodles or Fresh Dry Eggs Noodles is usually used as Pan fried Noodles style.But for me I prefer to stir-fry this type of noodles rather than pan-fried.I dunno why they called Hong Kong noodles in US and A.Well ,I guess maybe Hong Kong people introduce this type of noodles in US and A..Anyway,I just slightly pan-fried the Hong Kong noodles in order to get the body before stir-fry with others meat and seafood. This type of noodles is also suitable to cook with eggy gravy .
Ingredients:
1/2 pack or 1/2 lb Hong Kong noodles
5 cloves garlic,peeled and chopped
10 pieces large shrimp,shelled and deviened
1 pieces fish cake,sliced
350 gm boneless breast chicken,sliced
10 pieces snow peas,julienne
10 pieces snow peas,julienne
1 stalk scallion,washed and cut 2 inch
some squid head
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp ground white pepper
1 tbsp chicken bouillon powder
1 tbsp sesame oil
some water or chicken broth
some cut red pepper for garnishing
1/4 cup oil
Method:
Method:1:Dip noodles with cold water,remove immediately,drain and set aside.Prepare aluminum skillet at high heat with oil,place noodles into the hot oil skillet,fry lightly on both side,remove immedietly,place on papper towel to drain excess oil.
2:Remove excess oil from skillet,left about 2 tbsp oil,add in garlic,fry garlic until fragnant.Add in shrimp,chicken fish cake and squid heads.Sauteed for 1 minutes before add in noodles , chicken broth ,snow pea and seasoning.
3:Stir-fry all the ingredients well for 3-5 minutes .Check the taste.Add in scallion before dish out and serve warm with cut red pepper.
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