Ingredients for 5

• 1 lb. (450 gram) Hong Kong style noodles (ready cooked)
• 1/2 lb. (225 gram) beef, sliced
• 1/2 lb. (225 gram) shrimps, peeled
• 2 stalk celery, chopped
• 1 lb. (450 gram) cabbage, sliced
• 1/2 lb. (225 gram) bean sprouts
• 4 dry mushrooms, soaked in water
• 2 green onions, sliced
  
• 3 cloves garlic, chopped finely

• sherry or wine
• cornstarch
• black bean and garlic sauce
  
• shrimp bouillon or chicken bouillon
• sweet and sour sauce (see the recipe), or sugar
• salt

1. Soak dry mushrooms in water until soft. Slice them.
   
2. Slice beef thinly and marinate with 1 + 1/2 Tbsp. soy sauce, 1 tbsp. sugar, 1 tsp. sesame oil, 1 clove garlic, crushed.
   
3. Wash shrimps and peel. Marinate with 3 tsp. sherry (or wine), 2 tsp. cornstarch and 1 tsp. black bean garlic sauce.
   
4. Cook the noodles in a large pan of boiling water for 30 seconds, then drain and plunge them in cold water. Drain thoroughly, toss them with 3 tsp of the sesame oil and set aside.
5. In a skillet, mix 2 cups water, 1 Knorr shrimp bouillon ( or chicken bouillon), 2 tsp. sweet and sour sauce, 1 finely chopped garlic, sliced mushrooms and 3 tbsp. cornstarch. Cook until the sauce thickens.
   
6. Heat a wok over a high heat. Add 2 tbsp. salad oil and, when it is very hot and slightly smoking, add half of boiled noodles. Sprinkle 1/3 tsp. salt over the noodles. Cook until the bottom side is slightly brown and crispy. Flip it over and add 2 more tbsp. salad oil. Cook the other side. Cook the rest of noodles in the same way. Transfer to a large serving plate and keep it warm in the oven. ( or microwave just before serving)
   
7. Heat a wok over a high heat. Add 1 tbsp. salad oil and, when it is very hot and slightly smoking, add the beef. Stir-fry for about 2 minutes and then transfer to a plate.
   
8. In the same wok (without washing or cleaning), add 1 tbsp. salad oil. Cook shrimps in the same way. Transfer to a plate as soon as the color changes on both sides.
   
9. Heat the same wok without washing, add 1 tbsp. salad oil and stir fry cabbages with 1 clove garlic, crushed, 1/2 tsp. chicken bouillon, 1 tsp. sweet and sour sauce, 1 tsp. black bean and garlic sauce. Cook quickly at high. Transfer to a plate before liquid comes out of cabbage.
10. Heat the same wok without washing, add 1 tbsp. salad oil and stir fry bean sprouts with 1/2 tsp. chicken bouillon, 1 tsp. sweet and sour sauce, 1/4 tsp. salt. Cook quickly at high. Transfer to a plate before liquid comes out of bean sprouts.
11. Cook celery in the same way.
    
12. Bring the sauce to a boil. Add cabbage, bean sprouts, celery, green onions, beef and shrimp ( in this order) to the sauce. Don't stir. Just heat.
    
13. Heat the noodles in a microwave oven, ( if not warm) and pour the sauce over the noodles.
    
    *If you like crispy noodles, you can add more cooking oil when you brown the noodles. The more oil, the crispier the noodles will be.
    

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