Serves 4
Directions
- 1Mince your garlic and set it aside.
- 2Prep your vegetables by peeling and slicing your carrot.
- 3Slice the bok choy.
- 4Peel the veins off the snow peas.
- 5Thinly slice the flank steak.
- 6Tenderize the beef with a little baking soda.
- 7Season the beef with salt and pepper, then mix it well.
- 8Season the scallop and shrimp with salt and pepper, then mix it well.
- 9Make the sauce with oyster sauce, soy sauce, sugar, chicken bouillon, ginger powder, and shaoxing wine.
- 10Mix the sauce ingredients well.
- 11Heat up enough oil in a wok to fry the noodles.
- 12Loosen up the fresh egg noodles and carefully place them into the hot oil.
- 13Form the noodles into any shape you want.
- 14Carefully flip the noodles over after a couple of minutes to fry the other side.
- 15Carefully remove the noodles from the pan and place them on a paper towel-lined plate to drain.
- 16Leave a little oil in your wok and add garlic, then cook the beef.
- 17Add the seafood (scallops and shrimp) to the wok.
- 18Once the protein is almost cooked through, add in the sauce and chicken stock.
- 19Add in your vegetables.
- 20Cover to steam for a couple of minutes.
- 21Uncover and thicken the sauce with a cornstarch slurry.
- 22Once the sauce is thickened, serve it over the noodles.
Ingredients
- 14 oz thin egg or wheat noodles
- 5 garlic, finely minced
- frying oil
- 0.25 lb flank steak, thinly sliced
- 0.125 tsp baking soda
- 0.125 tsp kosher salt
- 0.125 tsp ground black pepper
- 0.25 lb shrimp, peeled and deveined
- 0.25 lb baby scallops
- 0.125 tsp kosher salt
- 0.125 tsp ground black pepper
- Bok choy, washed and cut in half
- 1 medium carrot, peeled and thinly sliced
- 1 cup sugar snap peas, deveined
- 1 cup baby corn, canned
- 1 cup straw mushrooms, canned
- 2 tbsp oyster sauce or mushroom sauce
- 1.5 tbsp soy sauce
- 1 tsp sugar
- 1 tsp chicken bouillon
- 0.125 tsp ginger powder
- 0.25 cup shaoxing wine
- 2.5 cups chicken broth
- 2 tbsp cornstarch
- 3 tbsp water
Equipment
knifecutting boardsmall bowlwokspatulapaper towel lined plate
Tips
- You can make this recipe with any vegetables or protein you want.
- Make sure to peel off the veins from the snow peas so it's not tough to eat.
- Tenderize beef or chicken with a little baking soda.
- Form the noodles into a rounded shape or whatever fits your serving plate.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m