Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until fragrant, about 20 seconds.

Add the carrot, bell pepper and mushrooms and stir-fry for about 30 seconds, then put the vegetables in the bowl with the pork belly and shrimp. 10 /15 Place the wok (again, no need to wash it ...

Add the noodles, bok choy, onion and the oyster sauce mixture and stir-fry until the noodles are hot and the sauce is absorbed, about 3 minutes. Transfer to plates.

5. Return the shrimp to the pan and add the cooked glass noodles. 6. In a small bowl, mix the soy sauce, oyster sauce, and sesame oil. Pour the sauce over the noodles and vegetables.

Add the bell peppers, jalapeños, and tomato, stir, and cook for 2 minutes. Add the drained noodles, stir in well and cook for 1 minute. Add the sauce, stir and let cook for 2 minutes.

Add the marinated shrimp, snap peas, serrano, ginger and salt. Cook for 2 to 3 minutes. Next add coconut milk, if desired, and cook on high heat just until it boils.

It’s served at birthday dinners, because the noodles represent long life. It takes a few minutes to prepare the ingredients, but only 5 minutes to stir-fry. Fresh snow peas and bean sprouts add ...

Chicken and Shrimp Chow Mein: A Delicious and Easy Stir-Fry RecipeLooking for a delicious and easy stir-fry recipe that’s perfect for a quick and easy weeknight ...