Hokkien Fried Noodles

Photo: flickr user avlxyz

Ingredients

1 cup chicken broth

2 tablespoons soy sauce

1 tablespoon chili garlic sauce

1 teaspoon sesame oil

1/2 teaspoon freshly-ground white pepper

5 ounces fresh Chinese egg noodles

1/2 ounce dried rice vermicelli (beehoon)

2 tablespoons cooking oil

1 tablespoon minced garlic

1 teaspoon minced ginger

1 green onion julienned

1/4 pound boneless skinless chicken thinly sliced

1/4 pound medium raw shrimp shelled, deveined,

inch and cut half lengthwise

1/4 pound firm white fish (optional)

(such as sea bass, sliced)

1 fresh red jalapeno chili julienned

1/4 cup julienned carrot

3 baby bok choy sliced

1 Chinese cabbage leaf sliced

1 egg lightly beaten

Chicken broth (optional)

Cilantro sprigs

Preparation

In a small bowl, combine cooking sauce ingredients.

In a large pot of boiling water, cook egg noodles for 2 minutes; drain, rinse with cold water, and drain again. Soak rice vermicelli in warm water for 5 minutes; drain.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic, ginger, and green onion; stir for 1 minute. Add chicken, shrimp, and fish (if used); cook 2 minutes longer. Reduce heat to medium.

Add chili, carrot, bok choy, cabbage, cooking sauce, noodles, and rice vermicelli. Stir well to coat noodles, then cook until vegetables and noodles are tender, 4 to 5 minutes.

Stir in egg. If pan appears dry, add a few spoonfuls of chicken broth.

Garnish with cilantro sprigs.