HaiHan Fun Mein

I have never been very successful with frying noodles. I tend to either overcook them or the sauce just hadn't come out right. However, this recipe from Martin Yan Quick and Easy is a keeper! I didn't follow the recipe to a tee but it was still so yummy.

 Ingredients: (serves 4)
1/4 lb boneless, chicken breast or thigh meat, cut into 1-inch pieces
(I used my leftover roast pork instead)
1/4 lb med-sized raw shrimp, peeled and deveined
1 tsp cornstarch
2 tsp oyster-flavoured sauce

Sauce:
1 cup chicken broth
3 tbsp oyster-flavored sauce
1 tbsp sweet chilli (I didn't have this so I added 1/2 tsp sweet dark sauce & 1/2 tsp Thai garlic chilli instead)

1 tbsp vegetable oil
2 cloves garlic minced
1 walnut-sized shallot, thinly sliced
1 red jalapeno chilli, thinly sliced (omitted)
1 celery stick, thinly sliced on the diagonal (I added a few bunches of chives instead)
2 cups cooked rice stick noodles (1 portion)
2 cups cooked Chinese egg noodles (2 portions)
1 egg, beaten (omitted)
1 tsp sesame oil

1. In a bowl, combine the chicken, shrimp, cornstarch and oyster-flavored sauce and stir to coat. Let stand for 10 minutes.
2. To make the sauce, combine all the ingredients in a small bowl and mix well.
3. Heat a stir fry pan over high heat until hot. Add vegetable oil, swirling to coat the sides. Add garlic, shallot, and chilli and cook, stirring, until fragrant, about 30 secs.
4. Add chicken and shrimp, stir-fry until shrimp begin to curl and turn pink, abt 2 mins.
5. Add celery and stir-fry for 1 min.
6. Add noodles and sauce and cook, stirring gently, until chicken is no longer pink and noodles is heated through, abt 2 mins.
7. Push noodles towards the sides of the pan and pour the egg into the center.
8. Cook until egg is almost set, abt 1 min.
9. Sprinkle with sesame oil and toss to mix the egg into the noodles.
10. Transfer to plate and serve.