Sizzling Pan Fried Noodles (Teet Parn Yee Meen)
Hot and delicious Sizzling Pan Fried Noodles with chicken, shrimps, carrots, Napa cabbage, and snow peas. Especially satisfying on a cold day.
Ingredients
- 8 oz shrimps (peeled and deveined) (225g)
- 6 oz chicken breast (sliced) (170g)
- 2 tbsp soy sauce
- ¼ tsp ground pepper
- 4 tbsp vegetable oil
- 1 packet fresh pancit (wheat) noodles (16oz/450g)
- 2 cloves garlic (minced)
- 1 small carrot (peeled and sliced thinly)
- Salt to taste
- 4 Napa cabbage leaves (sliced)
- 2½ cups chicken broth (or water) (600ml)
- 2 oz snow peas (56g)
- 1 tbsp corn starch mix with 2 tbsp water
Instructions
- Combine shrimps, chicken, soy sauce, and pepper in a bowl. Mix well.
- In a large non-stick pan, heat 2 tablespoons vegetable oil. Sear noodles for 7 to 8 minutes or until brown and slightly crunchy. Remove and set aside.
- Preheat 4 hot plates in the oven according to manufacturer’s instructions.
- In a large saucepan, heat remaining 2 tablespoons vegetable oil. Saute garlic for 1 minute. Add marinated shrimps and chicken and fry for 2 minutes. Add carrots and continue to fry for another minute.
- Pour in chicken broth or water and bring it to a boil. Season with salt. Reduce heat and allow it to simmer for 2 minutes. Add Napa cabbage and snow peas.
- Pour in corn starch mixture and allow it to thicken. Turn off heat.
- Remove hot plates from oven. Place them on their wooden trivets. Divide noodles evenly between them..
- Pour sauce liberally over the noodles. The sauce will sizzle when it touches the hot plates. Serve immediately.
Nutrition
Calories: 539kcal
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