Although this is for beef lo mein, just substitute chicken or shrimp.
This is from the Chinese Village Cookbook by Rhoda Yee. It is great, and kids love it!
1/2 lb egg noodles (I use the 12 oz package)
1/2 lb flank steak
1 tsp. cornstarch
1 tbsp light soy sauce
1 tsp. sherry
1 clove garlic, crushed
sauce mixture -
1 tbsp cornstarch
1 c. chicken stock
1 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 stalk green onion,diced
2 tbsp. oil
Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Slice beef into 1/8-inch strips across the grain. Marinate for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready.
Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown. Discard. Add beef and salt stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles.
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