1 pound fresh noodles, Shanghai thin noodles are good
1/2 pound chicken breast, cut into strips
4 ounces shrimp, shelled and cleaned
1/2 bok choy, cut into bite size pieces
1/2 cup carrot, cut on the diagonal
1/2 cup broccoli, trimmed, cut on the diagonal into 1 inch pieces
1 onion, shredded
1 clove garlic, minced
1 tablespoon light soy sauce
2 tablespoons hot bean sauce
1/2 teaspoon salt
5 tablespoons cooking oil
Marinade:
1 teaspoon wine
1 teaspoon light soy sauce
1 teaspoon cornstarch
Sauce:
1/2 cup stock
1 teaspoon light soy sauce
1 tablespoon chili oil
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
Mix together marinade ingredients. Marinate chicken for at least twenty minutes. While marinating chicken, mix together sauce ingredients. Set aside. Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain. Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter. Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter. Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.
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