This is one of my family’s favorite Chinese restaurant dishes. I decided to make it at home with high-quality ingredients to make it healthier, and the result was a huge hit. This dish is time-consuming, but worth the effort.
I learned this technique from @chinesecookingdemystified, and made some modifications of my own.
Ingredients
Lots of ghee
Curry powder
4oz maifun noodles
2 sweet bell peppers, cut into thin strips
1 yellow onion, finely chopped
4 cloves garlic, peeled
2-inch piece of ginger
4 cups shredded Napa cabbage
2 cups bean sprouts (optional, if available)
4 scallions
1/2 cup chopped cilantro
3 cups shrimp and/or cubed chicken thighs
A wok is best for this, but if you don’t have one, a large pan will work.
Cook noodles according to package instructions and set aside.
If you have a miniature food processor, coarsely chop the ginger and add to the food processor with the garlic, and chop until you have a rough paste. If you don't have one, just finely chop the ginger and garlic by hand. Set aside.
Sprinkle some salt and curry powder on the chicken and/or shrimp, and set aside.
Heat ghee on the pan on medium-high heat. Add onions and bell peppers and saute, stirring constantly, for about 5 minutes. Set aside.
Heat ghee on the pan on medium-high heat. Add napa cabbage and saute, stirring constantly, until slightly soft, about 5 minutes. Set aside.
Cook chicken and/or shrimp the same way, but separately. Both will cook very fast, especially shrimp, cook shrimp just until it turns pink.
Add 2 tbsp ghee to the pan on medium heat, then add the ginger-garlic mixture and 1 tbsp curry powder. Mix well and then continue adding ghee until an oily sauce forms. You need about 4tbsp total.
Add noodles to the pan, and mix thoroughly with the spicy oil.
Add the onions, peppers, napa cabbage, and meat back to the pan. Add scallions and bean sprouts. Mix well and saute another 3 minutes, stirring constantly. Taste, and if there is not enough curry flavor to your liking, add more curry powder.
Turn off heat and mix in chopped cilantro. Serve immediately and enjoy!