• 5 cups of water
• 1 lb. fresh egg noodles
• 3 Tbs. Vegetable oil
• 2 shallots, thin-sliced
• 2 cloves garlic, crushed
• ½ cup thin-sliced boneless chicken/beef/pork
• ½ lb. shrimp, peeled, deveined and cut into ½-inch pieces
• 2 Tbs. soy sauce
• 2 scallions, cut into 1-inch pieces
• 4-5 stalks baby bok choy, leaves and young stem cut into 1½-inch pieces or chopped cabbage
• 1 tsp. salt or to taste
• ¼ tsp. white pepper or to taste
• 3 Tbs. sweet soy sauce
• 2 Tbs. deep fried shallots

• Bring the water to a boil in a large pot, and add the noodles. Cook for approximately 3 minutes, stirring occasionally. Drain immediately and rinse it under cold water. Mix the noodles with 1 Tbs. Of the oil, and set it aside.
• Place the remaining 2 Tbs. of oil in a wok and cook over medium-high heat. Stir-fry the crush garlic and shallots until the color becomes yellow or brown, or the aroma comes out. Add the chicken/beef/pork and shrimp, stir-fry for approximately 2 minutes. Add the soy sauce, scallions, baby bok choy, salt and pepper, stir fry it for another 2-3 minutes. Add the noodles and stir it well. Last, add the sweet soy sauce. Mix well so that all the ingredients will be evenly distributed.
• Place the fried egg noodles on a platter and sprinkle the top with deep fried shallots.
• Serve hot or at room temperature.

Makes 4 servings.