Total Time
47mins
Prep 30 mins
Cook 17 mins

In 'Martin Yan Quick & Easy' by Martin Yan

Ingredients Nutrition

  • 14 lb boneless skinless chicken breast, cut into 1-inch pieces (or thigh meat)
  • 14 lb medium raw shrimp, peeled and deveined
  • 1 teaspoon cornstarch
  • 2 teaspoons oyster sauce
  • Sauce

  • 1 cup chicken broth
  • 3 tablespoons oyster sauce
  • 1 tablespoon sweet chili sauce
  • Remaining

  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1 shallot, thinly sliced (walnut sized)
  • 1 red jalapeno chile, thinly sliced
  • 1 stalk celery, thinly sliced on the diagonal
  • 2 cups cooked rice stick noodles
  • 1 12 cups cooked Chinese egg noodles
  • 1 egg, lightly beaten
  • 1 teaspoon sesame oil

Directions

  1. In a bowl, combine the chicken, shrimp, cornstarch, and oyster sauce; stir to coat; let stand for 10 minutes.
  2. Sauce-combine the sauce ingredients in a small bowl; mix well.
  3. Heat a stir-fry pan over high heat until hot.
  4. Add the vegetable oil, swirling to coat the sides.
  5. Add the garlic, shallot, and chili and cook, stirring, until fragrant, about 30 seconds.
  6. Add the chicken and shrimp, stir-fry until the shrimp begin to curl and turn pink, about 2 minutes.
  7. Add the celery and stir-fry for 1 minute.
  8. Add the noodles and sauce and cook, stirring gently, until the chicken is no longer pink and the noodles are heated through, about 2 minutes.
  9. Push the noodles toward the sides of the pan and pour the egg into the center.
  10. Cook until the egg is almost set, about 1 minute.
  11. Sprinkle with the sesame oil and toss to mix the egg into the noodles.
  12. Transfer to a serving plate and serve.