Braised Rice Noodles with Choy Sum
By Chef Martin Yan

6 ounces Rice Stick Noodles**
1/4 pound Chicken boneless and skinless
1/4 pound Shrimp (medium)
1/2 Organic Carrots (small)
1 stalk Organic Celery

1/2 Onion (medium)
3 cloves Organic Garlic thinly sliced
2 tablespoons Cooking Oil
1/2 pound Yu Choy Sum (Choy Sum - may be substituted with Yu Choy Sum) cut in 3 inch pieces
2 tablespoons Soy Sauce
2 tablespoons Oyster Flavored Sauce
1/2 teaspoon Black Pepper
* Rice Stick Noodles can be found at Asian, specialty, or your local store in the Asian aisle.

In a large pot of boiling water, cook rice stick noodles for 1 minute.

Drain, rinse with cold water, and drain again. Cut noodles into about 4 inch lengths.

Thinly slice chicken. Shell, devein, and butterfly shrimp.

Cut carrot and celery into thin diagonal slices.

Cut onion and bell pepper into julienne strips.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and stir-fry until fragrant, about 10 seconds.

Add chicken and cook for 1 minute.

Add shrimp and choy sum and cook until shrimp is pink, about 1 minute.

Add carrot, celery, onion, and bell pepper; cook for 1 minute.

Add noodles, broth, soy sauce, oyster-flavored sauce, and pepper.

Simmer, uncovered, stirring frequently, until vegetables and noodles are tender and liquid is absorbed, 3-4 minutes.

Serve hot.