Authentic Chinese-Style Stir-Fried Noodles with Mixed Toppings (Chuka Han)

Name: Authentic Chinese-Style Stir-Fried Noodles with Mixed Toppings (Chuka Han)
Yield: Serves 4-5 servings
Cuisine: American
Ingredients: Portion for each person Stir-fried noodles; About 7 oz Pork (belly preferred, but chopped is fine); 1 pack Peeled shrimp; To taste Wood ear mushrooms (rehydrated); 1/4 head Napa cabbage; 1 Bell pepper; 2/3 Carrot; 1/3 can Bamboo shoots (canned); To taste Quail eggs (canned); 1 tablespoon Oyster sauce; 1-2 tablespoons Soy sauce; 4 tablespoons Shaoxing wine or sake; 2-3 teaspoons Chicken bouillon granules; 1 2/3-2 cups Cornstarch dissolved in water (400-500 ml); To taste Sesame oil

desperados @cook_40039202

This recipe captures the taste of an authentic Chinese restaurant. After much trial and error, I've perfected it! Ingredients have been updated. You can make it in 15-20 minutes.
The origin of this recipe
I've been making this recipe ever since I worked part-time at a Chinese restaurant. There is a salt-flavored version, but I prefer the aroma of soy sauce.

desperados @cook_40039202

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Ingredients

Serves 4-5 servings

Portionfor each person Stir-fried noodles
About 7 oz Pork (belly preferred, but chopped is fine)
1 packPeeled shrimp
To taste Wood ear mushrooms (rehydrated)
1/4 headNapa cabbage
1Bell pepper
2/3Carrot
1/3 canBamboo shoots (canned)
To taste Quail eggs (canned)
1 tablespoonOyster sauce
1-2 tablespoonsSoy sauce
4 tablespoonsShaoxing wine or sake
2-3 teaspoonsChicken bouillon granules
1 2/3-2 cupsCornstarch dissolved in water (400-500 ml)
To taste Sesame oil
You can also substitute with Wei-Pa and chicken bouillon for a delicious taste!

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Steps

1

Cut all vegetables into appropriate sizes. After rehydrating the wood ear mushrooms, rinse them thoroughly under running water to remove any bitterness.
2

Remove the vein from the shrimp and marinate in sake (not included in the ingredient list), and cut the pork, bringing it to room temperature.
3

Add 1 tablespoon of sesame oil to a well-heated frying pan and set to medium heat. Cook the carrots thoroughly. Avoid high heat to prevent burning.
4

Once the carrots are halfway cooked, add 1 more tablespoon of sesame oil and the wood ear mushrooms over medium-high heat. It's tastier if you sauté the wood ear mushrooms well.
5

Add the pork over medium heat. If heated too quickly, the protein will harden and become tough. Let it sit on top of the vegetables for a while.
6

When the pork changes color, add the bamboo shoots.
7

Add the napa cabbage.
8

Immediately add the shrimp and bell pepper. Turn the heat to high. Do not stir yet; wait until the napa cabbage reduces slightly...
9

Mix the ingredients well with a ladle or similar tool. Add chicken bouillon or Wei-Pa at this point.
10

Season with oyster sauce, soy sauce, and wine. If you prefer sweetness, add mirin.
11

Adjust the thickness of the cornstarch mixture to your liking. I prefer a slightly thinner sauce. Add a few drops of sesame oil.
12

Add the mixture from step 11. If the flavor is lacking, adjust with more oyster sauce and soy sauce.
13

Keep the heat high, but if the shrimp aren't cooked through, don't rush; simmer gently over low heat.
14

For the stir-fried noodles, add 1 tablespoon of sesame oil to a hot frying pan and fry thoroughly until crispy.
15

Avoid pressing down or adding water! Just keep mixing with chopsticks and fry well for about 5 minutes.
16

These stir-fried noodles are also delicious served over rice as Chuka Han!