Hong Kong Style Chow Mein

In China, it is traditional to eat noodles on New Year's Eve, as well as birthdays and other occasions, because long noodles symbolize long life. I made Hong Kong style chow mein for my family for New Year's Eve, as well as some scallion pancakes and creme brulee. It was a feast.

If you don't know what Hong Kong style chow mein is, go to your nearest Chinese food joint and order some. It's one of my favorite dishes. It has thin noodles that are fried so they're crispy, and it's topped with a delicious sauce with bok choy and seafood and whatever else you like.
Oh. That's another thing. I started eating meat again. I'm such a picky eater that dorm food wasn't really working out for me as a vegetarian, and when I fainted at the gym when I took a break from the elliptical, I decided to start eating meat again. I don't eat a lot, but just enough to keep up my iron and protein levels.
This dish has shrimp and chicken in it, but the sauce is vegetarian so if you'd rather use tofu or something else then go ahead.
A few tips: if you have a wok, use it. It will help greatly. Also, prepare everything beforehand because the cooking goes fast. I doubled the recipe, but the amount of noodles was too much to handle, so 1 1/2 times the amount of noodles is fine. We had leftovers for days.

Hong Kong Style Chow Mein

Serves 4

Ingredients:

1 16 oz package Hong Kong Style Noodles

1 small chicken breast (sliced thinly)

15-20 small shrimp (peeled and deveined)

1 stalk bok choy (cleaned and cut)

2 cloves garlic (minced)

Oil for sauteeing

Marinade A:

1 t corn starch

1 t sesame oil

1 t soy sauce

1 t oyster sauce

Salt/pepper (to taste)

Marinade B:

1 t corn starch

1 t sesame oil

Salt/pepper (to taste)

Sauce:

1 T oyster sauce

1 T soy sauce

1 cup water

1 t sugar

1 t cooking wine

Thickening:

1 T corn starch

2 T water

Instructions:

1. Heat oil in a pan over medium high heat. Add the noodles. They will brown quickly. Make sure they brown evenly by moving them around with a pair of tongs or a spatula. Once they are mostly brown and crispy, plate the noodles and set aside.
2. Marinate chicken with marinade A. Set aside. Marinate shrimp with marinade B. Set aside.
3. In a separate bowl, combine ingredients for sauce. In a smaller bowl, combine ingredients for thickening. Set aside.
4. Add oil to the pan and saute garlic until lightly brown. Add shrimp and cook thoroughly. Remove and set aside.
5. Add oil to the pan and cook chicken until done. Set aside.
6. Add oil to the pan and cook the bok choy until done. Add salt to taste. Put shrimp and chicken back into the pan, stir well, and add the sauce mixture. Bring to a boil.
7. Add the thickening and stir. Bring to a boil.
8. Pour everything on top of the noodles.
9. Eat.

Source: Sugarlens