Flat Rice Noodles for Birthday

It is an old custom in China to prepare birthday noodles every time this special occasion comes at home. Unfortunately, where I stay, I can’t seem to find real egg noodles to cook this recipe. I however thought of using the plain flat rice noodles which I have so much in stock and this is the result. Not bad...

INGREDIENTS:

500 g Flat rice noodles

250 g Pork

250 g Chicken breast

¼ cup Shrimps (unshelled and deveined)

3 pcs. Eggs (beaten)

¼ cup Peanuts (with skin, salted and fried)

1/3 cup Carrots (julienned thinly)

1 tbsp. Green onions (minced finely)

1 tbsp. Garlic (minced)

1 pc. Onion (medium, diced)

1/3 tsp. Iodized salt

¼ tsp. Black pepper (powder)

4 pcs. Shiitake mushrooms (hydrated in ½ cup water, keep water for use in cooking and cut mushrooms thinly sliced)

1 pc. Red bell pepper (julienned)

1 pc. Onion (peeled, whole, for meat preparation)

1 tsp. Garlic (minced for meat preparation)

1/8 tsp. Black pepper (for meat preparation, powder)

¼ tsp. Iodized salt (for meat preparation)

2 pcs. Ginger (fresh, thinly sliced about a teaspoon)

1 cup Water (for meat preparation)

3 cups Water for cooking noodle

1 cup Water (extra for cooking other ingredient)

2 tbsp. Safflower oil for sautéing

1/8 cup Premium dark soy sauce

2 tbsp. Oyster flavoured sauce

Cooking Instruction:

Heat a small amount of oil (about a tablespoon) in a suitable Teflon pan and make an omelette out of the eggs in the recipe. Spread the egg in a wide area of the pan to produce a thin omelette. Slice the omelette into thin strips and set aside.

In a suitable pan, place the whole onion, garlic, black pepper, salt, water and the chicken and pork. Cover and heat to boiling at high heat. Then simmer until the chicken and pork are cooked and chicken is easily flaked. Remove the pork and chicken from the broth to cool and set aside the broth. Shred the chicken breast and slice the pork into thin strips.

In a large saucepan, place the 3 cups of water and add about a tablespoon of cooking oil and boil. Once the water starts to a rolling boil, add the noodles and stir occasionally until the noodles are cooked to the desired firmness. Remove from the water and rinse with tap water to stop the cooking. Place noodle in a strainer and set aside.

In a wok, heat the oil and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Toss in the shrimps and stir fry until all the shrimps turn orange red. Remove the shrimps and set aside. Add the shredded chicken and pork slices and stir well, continue cooking for about two minutes. Add the soy sauce and oyster sauce, mix well. Toss in the peanuts, shiitake mushrooms, and omelette and mix well. Add the excess water from hydrating the mushroom and the broth from the meat preparation as well as the 1 cup extra water. Boil and simmer for about 20-30 minutes to have the flavour blend well. Toss back the shrimps and simmer for an additional 2 minutes and then toss in the bell pepper and carrots. Add salt and black pepper to taste. Toss in the flat noodles and serve immediately.