crisp-fried egg noodles w/assorted meats/vegetables

Categories
Vietnamese
Wok
Pasta/rice
Fish/seafoo
Meats
Yield
8 servings
MeasureIngredient
  Nuoc Cham - See recipe
1 pounds Fresh thin egg noodles
  Peanut oil
12 ounces Raw medium shrimp - shelled
  And deveined
12 ounces Rump OR flank steak
Chicken breast - halved and
  Boned
4 tablespoons Nuoc mam (Vietnamese fish
  Sauce)
1 tablespoon Grated ginger root
Cloves garlic - chopped
2 tablespoons PLUS 2 teaspoons arrowroot
  OR cornstarch
  Freshly ground black pepper
12  Dried Chinese mushrooms
1 tablespoon Dried tree ear mushrooms
½ cup Chicken broth
¼ cup Red wine (optional)
¼ cup Oyster sauce
1 tablespoon Soy sauce
  Vegetable oil
1 large Onion - cut into slivers
½  Chinese white cabbage or
  Chinese kale - cut into
Inch pieces
1 cup Fresh snow peas - trimmed
1 large Carrot - halved lengthwise
  And sliced inch thick [cut into design
  If desired]
15-oz can baby corn -
  Drained (optional)
15-oz can straw mushrooms -
  Drained (optional)
  Coriander sprigs - for
  Garnish

Prepare the Nuoc Cham. Set aside. Drop the egg noodles into a pot of boiling water; boil for 1 minute. Rinse the noodles under cold water; drain well. Toss the noodles with a little peanut oil to prevent sticking. Line a large baking sheet with a double layer of paper towels and spread out the noodles to dry. Halve the shrimp lengthwise. Set aside. Cut the steak across the grain into thin 2 by 2-inch pieces. Set aside. Cut the chicken breast lengthwise into ¼-inch strips, about 3 inches long. Set aside. In a small bowl, combine 3 tablespoons of the fish sauce, the ginger, half of the garlic, 2 tablespoons of the arrowroot and ½ teaspoon of black pepper. Stir to blend. Coat the shrimp, beef and chicken separately with the marinade. Let marinate for 30 minutes. Soak the Chinese and tree ear mushrooms in hot water for 30 minutes. Drain, reserving ½ cup of the soaking liquid. Remove and discard the stems; cut the caps in half if they are large. In a bowl, combine the chicken broth, reserved mushroom liquid, red wine, oyster sauce and soy sauce. Add the remaining 1 tablespoon fish sauce and the remaining 2 teaspoons arrowroot; mix well. Set the sauce aside. Heat ½ inch of oil in a wok or skillet to 365F. Add ¼ of the noodles, spreading out the strands to form a flat cake. Fry until puffed and golden, about 1 minute. Turn and cook the other side for 1 minute longer. Remove the noodles from the oil with a slotted spatula to drain on paper towels; place on a large serving platter and keep warm in a 200F oven. Continue frying until all of the noodles are used.

Heat 2 tablespoons of oil in a clean wok or skillet. When the oil is hot, fry the remaining garlic until fragrant. Add the shrimp and chicken and toss over high heat until the chicken turns white and the shrimp is opaque. Transfer to a large plate. Heat 1 tablespoon more oil; stir-fry the beef for 1 minute. Transfer to the plate with the shrimp and chicken. Heat 2 tablespoons more oil. Add the onion and fry until translucent. Add the Chinese cabbage, snow peas, carrot, baby corn and all the mushrooms, stir-frying for 30 seconds after each addition. Stir in the sauce and cook, stirring, until slightly thickened and the vegetables are crisp-tender. Return the shrimp, chicken and beef to the wok; mix well. Remove from the heat. Pour the stir-fried mixture over the crispy noodles. Sprinkle with black pepper and garnish with coriander springs. Serve with Nuoc Cham.

Yield: 6 to 8 servings.

Source: The Foods of Vietnam

Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Submitted By JIM WELLER On 12-27-95

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