- 4 bundles of egg noodles
- 200 gm of crabmeat
- 200 gm of shrimp (shelled and de-veined)
- 4 bunches of bak choy (cut into 1 inch long)
- 3 cloves garlic (minced)
- 4 tablespoons corn flour
- 2 cups chicken broth
Preparation:
- Pre-cook noodle and run under water to remove starch
- Heat up wok and add 2 tbsp of cooking oil.
- Add about 4 tbsp soy sauce into the wok.
- Add the noodles in and stir-fry around briskly. Few drops of sesame oil can be added for fragrance.
- Remove the noodles once well-coated and set aside.
- Using the same wok, add about 1 tbsp cooking oil and then stir-fry the shrimp and crabmeat till cooked.
- Put the noodles into the wok, and stir around to distribute the seafood evenly.
- Remove from wok and set aside.
- Mix the chicken broth and corn flour together in a small bowl.
- Heat about 1 tbsp cooking oil and saute the garlic till fragrant. Quickly pour in the mixture and add the bak choy to the mix. Bring to a boil.
- Add a splash of soy sauce for flavour. (A beaten egg can also be added to the gravy).
Number of Servings: 4
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