Soak the dried rice noodles (6 oz) in hot water for 5 minutes, covered.

Pour the noodles into a colander to drain out the water. Leave the noodles in the colander and cover with a plate to steam.

Uncover and loosen the rice noodles before pan-frying.

Cut the chicken breast (6 oz) against the grain into thin 1/4-inch slices.

Place in a bowl and move to one side. To the other side, add the oyster sauce (1 tablespoon), cooking wine (1 teaspoon), white pepper (0.33 teaspoon), sugar (0.50 teaspoon), cornstarch (2 teaspoon), and water (1 tablespoon).

Combine the marinade ingredients together first, then mix it together with the chicken.

Peel the shrimp (3 oz).

If desired for large shrimp, cut them in half horizontally.

Rinse the shrimp in water, removing veins if needed. Squeeze out as much water as possible.

Place the shrimp in a bowl and push them to one side. On the other side, combine the white pepper (0.50 teaspoon) and cornstarch (1 teaspoon), then mix it with the shrimp.

Wash and destring the snow peas (3 oz).

Peel the carrot (3 oz) and trim off the end. Cut on a diagonal into segments.

Lay the segments down on the flat side and cut into thin 1/4-inch thick slices.

Trim off the root ends of the seafood mushrooms (3 oz). Cut the mushrooms in half. Rinse with water and drain.

Rinse the celery (3 oz). Trim off the leaves. Cut in half lengthwise into long strips, then slice into shorter 2-inch long pieces.

Cut off just the green onion whites (0.50 oz) into 1-inch-long segments.

Peel the ginger (0.50 oz) and cut into thin slices. Cut the slices in half.

Smash and peel the garlic (2 clove). Trim off hard ends, then mince.

LESSON 3.3

The 10 Essential Cutting Techniques

Dive Deeper →

In a small bowl, mix together the oyster sauce (2 tablespoon), light soy sauce (1 tablespoon), dark soy sauce (0.50 teaspoon), white pepper (0.33 teaspoon), chicken bouillon powder (1 teaspoon), sugar (1 teaspoon), and salt (0.50 teaspoon).

In a small bowl, combine the potato starch (2.5 teaspoon) and water (3.3 tablespoon). Mix until thoroughly combined.

Heat a stainless steel pan on high for 1 to 2 minutes.

Lower heat to medium and add the oil (3 tablespoon), spreading it around the pan.

Add the rice noodles to the pan, spreading them out as flat as possible.

Turn the heat back to high and let the noodles pan fry without moving them. Add some oil (1 teaspoon) around the edge of the noodles. Cook for 1 to 2 minutes.

Rotate noodles in the pan (Daddy Lau uses chopsticks, but you can also use tongs) and check the bottom occasionally for a golden-brown color. Add more of the oil (1 teaspoon) around the edge.

After 2 to 2.5 minutes of cooking, flip the noodles and add the remaining oil (2 teaspoon) around the edge of the noodles. Let cook without moving for 1 to 1.5 minutes.

Rotate the noodles in the pan, add oil to the edge if needed and check the bottom side for a golden-brown color. Slide the pan-fried rice noodles from the pan onto a plate and set aside.

If desired, precut noodles into slices (like pizza!).

Heat a wok on high for 1 to 2 minutes.

Lower the heat to medium-low and add the oil (1 tablespoon). Spread the oil all around the wok using a spatula.

Add the ginger and garlic and stir fry until aromatic, 10 to 15 seconds.

Add the chicken and spread out the pieces, but don’t flip for 30 to 40 seconds. Flip the chicken and stir fry for another 15 to 20 seconds.

Add the shrimp. Turn the heat back to high and stir fry for 20 to 30 seconds.

Add the green onion whites, carrot and celery. Stir fry for 20 to 30 seconds.

Add the seafood mushrooms and splash in the cooking wine (1 teaspoon) around the edge of the wok. Stir fry for 20 to 30 seconds.

Add the water (1.5 cup). Cover the wok and bring to a boil, 1 to 2 minutes.

Uncover, add the sauce and mix it in. Stir fry for 20 to 30 seconds. Taste test and adjust seasoning, if desired.

Add the snow peas. Lower the heat and add the slurry. Pour it in slowly into the middle of the wok and mix it in as you pour. If needed, add more slurry to get the desired consistency.

Turn off the heat. Add the sesame oil (1 teaspoon) and mix it in.

Plate on top of the crispy rice noodles, or serve separately.