Shrimp and Chicken Pan-Fried Noodles

By Martin Yan, Martin Yan Quick and Easy

Serves 4

Pan-fried noodles
2 pounds fresh Chinese egg noodles
2 teaspoons sesame oil
2 tablespoons cooking oil

Sauce
1/2 cup ketchup
1/2 cup water
2 tablespoons sweet chili sauce
1 1/2 tablespoons curry powder
1 tablespoon cooking oil
1 tablespoon minced lemongrass, bottom 4 inches only
2 cloves garlic, minced
1 teaspoon minced ginger
2 green onions, cut into 2-inch pieces
1/2 pound boneless chicken, cut into thin strips
1/2 pound medium raw shrimp, shelled and deveined
1 tablespoon sesame oil

1. In a large pot of boiling water, cook noodles according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot and toss with sesame oil. Heat a wide nonstick frying pan over medium heat. Add 1 tablespoon of the oil, swirling to coat. Spread half of noodles (about 2 cups) evenly in pan and cook, turning once until noodles are golden brown, about 5 minutes per side. Place noodle pancake on a large heatproof serving platter; keep warm in a 200F oven. Cook remaining noodles, using the remaining oil; keep warm.

2. Combine sauce ingredients in a small bowl; mix well. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add lemongrass, garlic, and ginger; cook, stirring, until fragrant, about 15 seconds. Add green onions; stir-fry for 1 minute. Add chicken; stir-fry for 1 minute. Add shrimp and stir-fry until shrimp begin to curl and turn pink, about 2 minutes. Add sauce and cook, stirring, until sauce boils and thickens slightly. Add sesame oil and toss to coat shrimp and chicken. Remove from heat and serve on top of noodles.

Copyrights Yan Can Cook, Inc., 2006