Cantonese Chow Mein Serving Size - 4 Prepared By - Cindy & Ted Recipe Rating
			1 teaspoon salt 1 1/2 tablespoons chicken bouillon 1 1/2 teaspoons sugar 1 1/2 tablespoons oyster sauce 1/2 teaspoon sesame oil 1/2 lb chicken breast, sliced 1/2 lb barbecued pork 6 -8 medium shrimp 7 -8 baby bok choy broccoli cauliflower 3/4 cup shiitake mushroom 1/2 cup sliced bamboo shoot 1/4 cup sliced water chestnuts 1/2 cup baby corn 3 tablespoons minced garlic 2 packages fresh egg noodles 1/4 cup water 1 1/2 tablespoons cornstarch 5 tablespoons oil
			Immerse egg noodles into boiling water for 30 seconds, then remove and set aside. Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil. Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat. The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate. Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like. Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes. Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce. Pour the veggies and meat over the noodles.