Pearl of the Orient Seafood Double Pan-Browned Noodles 1 serving 2 oz. baby shrimp (50-60 size) 2 oz. Scallops 2 oz. Prawns (21-25 size) 1 oz. Broccoli flowerets 1 oz. Napa cabbage 1 oz. Carrots 1 oz. Snow peapods 1 oz. Mushrooms 1 oz. Baby corn 1 oz. Water chestnuts 2 dried egg noodle patties
Sauce Ingredients: 1 1/2 cup chicken stock 1/2 tsp. Salt 1 tbsp. Sugar 1/2 tsp. White pepper 1 tbsp. White cooking wine 1 tbsp. Dark soy sauce 1 tbsp. Light soy sauce 1 tbsp. Oyster sauce 1/2 tbsp. Sesame oil 8 tbsp. Soy bean oil 1/2 tbsp. Cornstarch mixed with 2 tsp. Water (for thickening sauce) 1/2 tsp. Minced fresh ginger 1/2 tsp. Minced fresh garlic 1 tsp. Diced scallion (white part only) Procedure: 1. Cook dry egg noodle patties in hot boiling water until "al dente", about 3 minutes. Strain and let dry. 2. Heat wok till very hot, put 6 tbsp. of soybean oil in wok; put dried cooked noodles in wok, let sit for 3 minutes, then swirl noodle patties around wok, but caution not to mix noodle up. Cook for another 3 minutes in high heat and flip noodle patty over. Do the same on other side. Then take out and strain oil. The noodle patty should be crunchy and golden brown. 3. Sautee baby shrimp, scallops, and prawns in 2 tbsp. Soybean oil, when cooked, add vegetables, stir fry for 5 minutes. Add chicken stock and all spices, let boil then add cornstarch and water mixture to thicken sauce. Add sesame oil last, dish up, pour all on top of crunchy noodle patty and you are ready to serve. 15 Min. with Fred
