14 fl oz egg noodles, or Pancit canton
1 cup chicken breast, boneless, sliced
1 cup shrimps, shelled and deveined
2 fl oz bok choy, or pechay
1 tbsp sesame oil
2 cup chicken broth
3 tbsp oyster sauce
1⁄2 tsp five spice powder
3⁄4 cup carrots, julienne
3⁄4 cup long green beans, chopped
1 red bell pepper, sliced in strips
2 tbsp cornstarch, diluted in 3 tablespoons water
1 tbsp garlic, minced
salt, to taste
ground black pepper, to taste
3 cup cooking oil
Heat a wok and pour-in cooking oil.
Deep Fry the noodles in medium heat until texture becomes crisp and crunchy.
Turn-off heat and transfer fried noodles on a serving plate (make sure to let excess oil drip).
Reduce the cooking oil from the same wok to 3 tablespoons and apply heat.
Saute garlic and add chicken slices. Cook for 5 minutes.
Add shrimps then stir.
Put-in the green beans, red bell pepper, and carrots. Stir-fry for 3 to 5 minutes.
Add bok choy and chicken broth. Bring to a boil and simmer for 3 minutes.
Add the oyster sauce, five spice powder, and sesame oil, and cornstarch diluted in water. Cook until sauce thickens.
Pour sauce on top of arranged fried noodles.
Serve hot. Share and enjoy!
Sugar: 55g
:
Calcium: 511mg
Calories: 2500kcal
Carbohydrates: 192g
Cholesterol: 117mg
Fat: 182g
Fiber: 37g
Iron: 11mg
Monounsaturated Fat: 111g
Polyunsaturated Fat: 52g
Potassium: 4206mg
Protein: 39g
Saturated Fat: 15g
Sodium: 1611mg
Trans Fat: 1g
Vitamin A: 183465IU
Vitamin C: 120mg
