Quick Kwetiau Goreng

Ingredients

• 8 oz fresh egg noodles (or cooked noodles)
• 6 oz chicken breast, sliced thin
• 6 oz shrimp, peeled and deveined
• 3 tbsp soy sauce
• 3 cloves garlic, minced
• 2 stalks scallions, cut into 1-inch pieces

Instructions

1. 1

   Place the chicken breast on a cutting board with the flattest side facing up. Slice straight across the width into pieces 1/4-inch thick, like slicing bread, until all the chicken is in thin strips.

2. 2

   Peel the shrimp if they still have shells, pinching the shell off the back and sliding it away. Leave the tail on for appearance. Rinse each one under cold water.

3. 3

   Mince the garlic by placing each clove on the cutting board, laying the flat side of a knife over it, pressing down hard with the heel of your hand to crush it, then chopping fine until the pieces are smaller than a grain of rice.

4. 4

   Cut the white and light green parts of the scallions at a diagonal angle across the stalk (not straight down) into pieces about 1 inch long. Set aside on a small plate.

5. 5

   Pour 2 tablespoons of olive oil into a 12-inch skillet and set the heat to medium-high. Wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

6. 6

   Add the chicken slices to the hot oil and stir once every 5 seconds for 4 minutes, until the surface turns pale and opaque throughout, with no pink showing.

7. 7

   Add the shrimp to the pan and stir once every 5 seconds for 3 minutes, until the shrimp turn from gray to solid pink and curl into a C shape.

8. 8

   Add the minced garlic to the pan and stir constantly for 30 seconds until the smell becomes strong and fragrant, so you notice the aroma clearly.

9. 9

   Add the cooked noodles to the pan, breaking up any clumps with two wooden spoons by lifting and tossing continuously for 2 minutes, coating everything evenly.

10. 10

    Pour in 3 tablespoons of soy sauce, then toss everything together with two spoons, stirring constantly for 1 minute until the noodles are glossy and well coated.

11. 11

    Turn off the heat and sprinkle the scallion pieces across the top of the noodles in the pan.

12. 12

    Divide the noodles and protein between two bowls or plates, scraping the pan with a wooden spoon to get all the flavorful bits at the bottom.

Tools you’ll need

• 12-inch skillet or wok
• cutting board
• chef's knife
• two wooden spoons
• small plate
• two serving bowls or plates

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