A stir-fry dish for dinner, the best part is the gravy …

• Prep Time: 30 Minutes
• Cook Time: 15 Minutes
• Serves: 2

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Ingredients:

(A) Main Ingredients

• 1 (16 oz) pack of fresh wide rice noodle, available from Chinese grocery store. Separate noodles and cut into 1″ wide pieces
• 2 tsp dark soy sauce
• 1/2 chicken breast, sliced into bite size pieces
• 1 piece of fish cake, sliced into 1/8-inch thick
• 6 shrimps, shelled and deveined
• 4 stalks Chinese broccoli (Gai Lan), stems thinly sliced, and leaves cut into 1/2 inch pieces

(B) Chicken Marinade

• 2 Tbsp cornstarch
• 2 tsp soy sauce
• 2 tsp oyster sauce
• 1/4 tsp white pepper
• 1/4 tsp sesame oil
• 1 large egg white

(B) Gravy Ingredients

• 6 garlic cloves, minced, or use 1 Tbsp Lee Kum Kee minced garlic
• 2 Tbsp fermented soy been paste
• 2 cups, low-sodium chicken broth
• 4 tsp coconut sugar
• 1 Tbsp soy sauce
• 2 Tbsp corn starch
• 1/4 tsp white pepper

(C) Pickled Green Chilli

• 10 green chilli, sliced thinly
• Boiling water
• 1 cup rice vinegar
• 6 Tbsp sugar
• 1/2 tsp salt

Directions:

To prepare pickled green chilli

1. Pour boiling water over sliced green chilli, let it sit for 1 minute.
2. Drain and transfer chilli to a glass jar.
3. In a sauce pan, bring the vinegar, sugar, and salt to a boil until sugar is dissolved.
4. Let the vinegar cool and pour into the glass jar.
5. Cover the jar and store in the refrigerator.

To prepare the chicken, fish cake, and noodles

1. Marinade the chicken with all the marinade ingredients for at least 30 minutes
2. Pan fry fish cake until light brown, set aside.
3. Heat wok with 2 Tbsp of oil over high heat. Add the noodles and 2 tsp of black soy sauce. Stir fry the noodles until the noodles are brown and dry. Remove noodles from wok and divide into two plates.

To prepare the gravy

1. Heat 2 Tbsp of oil over medium-high heat. Fry the fermented bean sauce, minced garlic, coconut sugar, soy sauce, and white pepper until the garlic starts to brown.
2. Add the marinaded chicken, and stir fry for another minute until chicken is almost cooked.
3. Add the shrimp, stir fry for another minute.
4. Add the chicken stock and bring to a boil.
5. Add the Chinese broccoli, bring to boil again. In the mean time, mix 2 Tbsp corn starch with 3 Tbsp of water  to prepare the thickener.
6. Once the sauce is boiling, slowly add the cornstarch thickener, stirring the sauce continuously as the thickener is added. The sauce will thicken. Continue adding the thickener until the desired consistency.

To Serve

1. Ladle the gravy over the noodles.
2. Garnish with slices of fish cake.
3. Dust a 1/4 tsp white pepper over the noodles.
4. Serve hot with pickled green chilli.