Ingredients
- 1 pack fresh egg noodles
- 3 pieces imitation crab meat, cut into 2" segments
- 4-6 fish balls, cut in half
- 4-6 shrimp, shelled and deveined
- 2 pieces dried shiitake mushrooms, soaked in hot water for 1 hour then sliced
- 1 handful kailan, cut into 3" lengths
Sauce
- 2 cups chicken broth
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon hoisin sauce
Cornstarch Slurry
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Boil the noodles according to the package instructions.
- Blanch kailan in the same pot in the final 20 seconds. Drain the noodles and kailan in a colander.
- Heat a wok or skillet over high heat with a tablespoon of oil. Add mushrooms and stir fry until lightly browned then add garlic and toss until it becomes aromatic.
- Add another tablespoon of oil then add the noodles and kailan and give it a good toss.
- Add seafood (imitation crab meat, fish balls, shrimp) and stir fry until the shrimp is nearly pink, about halfway cooked.
- Add chicken broth, soy sauce, oyster sauce and hoisin sauce and bring to a boil.
- In a small bowl, thoroughly mix the cornstarch and water. Stir in half of the cornstarch slurry and allow the sauce to come back to a boil. Repeat until the sauce reaches your desired consistency.
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