No-Recipe Asian Noodles

Actually, this recipe started out as a Non-Recipe dish. One day I just had all these ingredients in my kitchen and based on what I've seen and tasted, I whipped up my own Asian stir-fry noodles. You can change the vegetables according to your preferences. For the oyster sauce mixture, it really all depends on your tastebuds. Sometimes, I add a bit of muscovado sugar to balance the saltiness of the oyster-fish sauce combo with the spiciness of the Thai seasoning or dried chili flakes. You can make the dish more spicy by adding more chili flakes.

Ingredients:

• 1 pack of Hofan Noodles
• ½ kilo shrimps, shelled
• 1 cup julienned carrots
• 1/2 cup red bell pepper, sliced as strips
  
• 1 cup shiitake mushrooms
• 1 cake tofu, deep-fried & sliced into thick strips
• 2 eggs beaten
• 6 tbsps oyster sauce (dilute in a 1 tbsp water)
  
• 2 tbsps fish sauce
• juice of 1 lemon
  
• Salt & Pepper to taste
• celery leaves sliced 2 inches long (add it last after fire is off)
• Thai seasoning or dried chili flakes
  

Directions:

1. Cook hofan noodles according to package directions. Drain and mix 2 tbsps oil to prevent noodles from sticking
2. Sauté shrimps and red bell pepper in a bit of oil. When shrimps are almost cooked, add carrots. Then add fried bean curd.
3. Pour in beaten eggs. Wait until egg sets before mixing in.
4. In a separate bowl, mix oyster sauce with fish sauce, lemon juice and a dash of Thai seasoning.
5. Add the oyster sauce mixture into the shrimp mixture and season w/ salt & pepper. Mix in celery leaves & fold into hofan noodles. Serve hot.