Saturday, December 5, 2009

Stir-fry Hong Kong Noodle with Chicken and Shrimp

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
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:
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.







9 comments :

Anncoo said...

WOW! Looks so yummy~~makes me hungry again *+*

Sonia said...

Today I just took something similar to this at a restaurant, but the taste just so so only, definitely can not compete with your, look so yummy.

A Full-Timed Housefly said...

Wow so much ingredients in this noodle.... how much are you going to charge ?....LOL

mycookinghut said...

Hong Kong noodles - are they equivalent of yi mein? I missed yi mein :(

tigerfish said...

I usually enjoy homecooked version of this dish cos the restaurants usually have it too greasy!

Dav DiDi said...

wow.. so hungry ...

Dawn said...

Wah the way you presented it looks the same in restaurants. HK noodles is yee meen right?

My Asian Kitchen said...

Annocoo:
lol! thank you:)

Sonia:
Thank you my dear for your kind words:)

AFTHs:
yeah! lol! I love to used lots of "lui" in my cooking! sendiri makan so better treat myself good,huh?

mycookinghut:
I think you can called "yee mien" but it's not fried ,it's come in fresh form!

tigerfish:
oh yes! at home we don't used tons of oil when frying,right?

Dav:
Thank you for dropping by:)


Dawn:.
Thank you for your kind words:)Yes HK noodles look like yee mein but it's come in fresh form not fried..

discoverylane said...

I love noodles especially the fresh (no dried) egg noodles. But I always use hot water to quick boil the noodles and drain them before I pan fry. I wonder it makes any different to use cold water.

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.