Wiggly Wednesdays: Crispy Noodles

My mom’s own version. Simply delicious! My mom has a remarkable cooking talent that can be likened to a musician who plays by ear. Her taste buds is so impressive that if she were to take Gordon Ramsay’s replicate-the-dish test at Hell’s Kitchen, she’d pass with flying colors!

Ingredients:

200 to 250g deep fried noodles
200g boneless chicken breast, sliced into strips
100g shrimps, shelled and deveined
100g pork strips, sliced thinly
100g green beans
1 pc small carrot, peeled, cut into thin strips
1 pc small red capsicum, seeded, cut into thin strips
6 cloves garlic, minced
1 medium-sized onion, peeled and diced
2 tbsps cooking oil
3 tbsps dark soy sauce
½ tsp ground pepper
1 tsp sugar
1 cup chicken or pork stock
2 tbsps cornstarch, diluted in 2 tbsps cold water

Directions:

1. Heat cooking oil in a wok or deep non-stick frying pan. Fry the pork strips until golden brown; add the chicken strips, minced garlic and onions.
2. When the onion softens, add the shrimps. Once they turn pink, add the chicken or pork stock as well as the diluted cornstarch and soy sauce. Keep to a boil and stir occasionally for 3 minutes;
2. Place noodles in a deep bowl and pour the boiling mixture onto the noodles when ready to serve. Toss to coat the noodles and add a dash of lemon juice.

Happy cooking!