Hong Kong Style Pan Fried Noodles Recipe
Ingredients
- 1 pkg of Hong Kong Style noodles (I used about 4 oz per person)
- 6 oz flank steak, sliced thinly against the grain
- 15-20 shrimps, peeled and deveined
- 1 king oyster mushroom, sliced thinly
- 2 stalk bok choy, cleaned and cut
- 2 cloves garlic, minced
- Canola oil (vegetable or peanut oil can be substituted) â about 2 cups should do the trick
- Marinade A (for beef, chicken, pork etc):
- 1 tsp corn starch
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp oyster sauce
- Salt and white pepper to taste
- Marinade B (for shrimp, squid or other seafood):
- 1 tsp corn starch
- 1 tsp sesame oil
- Salt and white pepper to taste
- Sauce:
- 1 tbsp of oyster sauce
- 1 tbsp of soy sauce
- 1 cup low sodium chicken stock (or water)
- 1 tsp of sugar
- 1 tsp of xiao-shing (Chinese) cooking wine
- Thickener:
- 1 tbsp of corn starch
- 2 tbsp of water
View Full Recipe at CAB Cooks
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 2100g | |
Calories 783 | |
Calories from Fat 245 | 31% |
Total Fat 27.51g | 34% |
Saturated Fat 7.59g | 30% |
Trans Fat 0.0g | |
Cholesterol 219mg | 73% |
Sodium 3140mg | 131% |
Potassium 4765mg | 136% |
Total Carbs 58.41g | 16% |
Dietary Fiber 15.3g | 51% |
Sugars 22.37g | 15% |
Protein 86.43g | 138% |