Note: Ingredients and amounts are just suggestions. House Special Fried Noodles can be made with any combination of noodles and add-ins.

Ingredients

• 1/2 lb thin egg noodles, such as pancit canton or angel hair pasta
• 3 spring/salad onions, sliced in 1/2-inch pieces
• 6 thin slices fresh ginger, peeled
• 2 or more cloves garlic, minced
• 4 slices cooked chicken
• 4 slices Chinese roast pork (cha siu)
• 4 large shrimp
• 1/2 c bok choi or napa cabbage, sliced thinly across
• bamboo shoots, shredded carrots and mushrooms as available
• oil for stir frying
• 1 c water or chicken stock
• 1 tbs cornstarch/cornflour mixed in 2 tbs water
• soy sauce, oyster sauce, white pepper
• dark sesame oil

Method

1. Cook the noodles in boiling water until tender. Drain and rinse in cold water. Drain thoroughly. Place the noodles on an oiled plate and shape into a pancake. Let dry for a few minutes.
2. Heat about 1/4 c oil in a wok or heavy frying pan (over high heat) until it just starts to smoke. Fry the noodle pancake until nicely brown and crisp. Turn and finish frying the other side. Remove, drain and set aside on a serving dish. Keep warm.
3. Use the remaining oil to stir fry the spring onion, ginger and garlic. Add the meat, shrimp and vegetables and stir fry for a minute or two. Mix in the water or chicken stock and bring to a boil. Stir in the cornstarch/water mix. Cook until the sauce has thickened. Season to taste with the soy sauce, oyster sauce and white pepper. Sprinkle a few drops of dark sesame oil to finish.
4. Pour the sauce over the House Special Fried Noodles and serve while still hot.

Serve House Special Fried Noodles with Japanese Pickled Cabbage Salad, Spicy Tofu or Spinach Stir Fry.