Crispy Egg Noodles with Mixed Vegetables (Mi Xao Don)

Serving 2

Ingredients:

-Cauliflower (steamed)

-Sugar snap peas (steamed)

-Carrots (steamed)

-Water chestnuts

-Baby corn

-1/2 medium onion

-2 cloves garlic minched

-salt

-about 3 to 4 oz of shrimps

-about 3 to 4 oz of shrimp balls cut in half

-2 cups of fresh chow mein egg noodles

Instructions:

1) To prepare the sauce, mix 1 cup chicken broth, ½ Tsp sugar, 1TBS Starch, 1Tsp soy sauce, 1Tsp oyster sauce, and ¼ Tsp black pepper in a bowl.

2) Deep fry the chow mein noodle and place it in a large dish. 

3) Add cooking oil, onion, and garlic in a wok and stir for 20 seconds on high heat.  Add shrimp, shrimp balls and a pinch of salt.  Stir until the shrimps are cooked and add cauliflower, sugar snap peas, carrots, water chestnuts and baby corn.  Stir for 1 minute and pour in the prepared sauce.  Turn off the heat when sauce thickens.

4) Pour the contents of the wok on top of the fried noodles.

I used udon noodle in my version. Happy eating!!