Description
This dish is full of ingredients that carry symbolism: noodles for long life, shrimp for joy and happiness, and bamboo shoots for wishing your family well. -- Courtesy of Panda Express

Ingredients

• 1/2 cup vegetable oil
  
• 1/2 pound flour noodles, cooked
  
• 1/4 pound shrimp, peeled and deveined
  
• 2 tablespoons sliced bamboo shoots
  
• 2 tablespoons sliced fresh mushrooms
  
• 2 tablespoons shredded Napa cabbage
  
• 2 tablespoons sliced water chestnut
  
• 1 ounce baby corn
  
• 1 ounce broccoli florets
  
• 1 ounce snow peas
  
• 1 tablespoon chopped green onion
  
• 1 teaspoon minced ginger root
  
• 2 tablespoons chicken broth
  
• 1 teaspoon salt
  
• 1 tablespoon Shao Hsing Cooking Wine
  
• Dash sesame oil
  
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Preparation
1. Heat oil in wok until hot. Add dry, cooked flour noodles to wok. Pan-fry noodles until browned and then lightly flatten against wok bottom. Fry until crispy and golden brown. Lift and drain extra oil, reserving 4 tablespoons. Remove noodles to serving platter.

2. Heat 2 tablespoons reserved oil in wok until hot. Add shrimp and cook 1 minute. Add bamboo shoots, mushrooms, Napa cabbage, water chestnuts, baby corn, broccoli florets and snow peas. Stir-fry until done. Remove and drain; set aside.

3. Heat remaining 2 tablespoons reserved oil in wok until hot. Add ginger and green onion. Stir-fry until fragrant. Add chicken broth, salt, wine and sesame oil. Bring to boil and add shrimp and vegetables. Slowly stir in cornstarch mixture to thicken sauce. Mix evenly. Remove and pour over pan-fried noodles.

Nutrition
no information available

Serves
Serves 3 to 4

Variations
no information available