Shrimp and Chicken Chow Mein

 INGREDIENTS:

1. Chicken Thighs, boneless and skinless, 250 grams
2. Shrimp peeled and deveined, 400 grams
3. Egg Noodles or Spaghetti 300 grams
4. Bell Pepper 1/2 sliced
5. White Pepper Powder 1/2 tsp
6. Salt to taste
7. Mushrooms 1 cup sliced
8. Onion 1/2 large, sliced
9. Garlic Cloves 4-5 minced
10. Light Soy Sauce 1 tbsp
11. Oyster Sauce 1 tbsp
12. Vegetable Oil 4 tbsp
13. Garlic Cloves 5-6 minced

FOR SAUCE MIXTURE:

1. Light Soy Sauce 2 tbsp
2. Dark Soy Sauce 1 tbsp
3. Oyster Sauce 2 tbsp
4. Sesame Oil 1 tsp
5. Sugar 1 tsp
6. Black Pepper Powder 1/2 tsp 

METHOD:

Serving Size: 4-5

Boil the noodles in salted water until al dente and strain immediately. Reserve 1 cup of the noodle water.

In a bowl, whisk together all the sauce ingredients with 1 cup of reserved noodle stock.

Slice chicken thighs into thin strips and add to a mixing bowl with light soy sauce, oyster sauce, and white pepper powder. Mix well and leave to marinate for 30 minutes.

Season the shrimp with salt and white pepper in a mixing bowl and set aside.

Heat a large wok over high heat and add 1 tbsp oil. Spread shrimp evenly and sear them for 30 seconds to 1 minute. Turn off the heat and remove them to a plate. Set aside.

In the same wok, heat 1 tbsp of oil and cook the marinated chicken pieces. Stir-fry until brown. Remove and set aside.

Heat 2 tbsp oil in the same wok and add the minced garlic. Sauté for 1 minute, and then add sliced onion, red bell pepper, and mushrooms. 

Sauté for 2–3 minutes, or until the bottom of the wok appears dry and the moisture has completely evaporated.

Add the cooked chicken, shrimp, and noodles. Mix well and stir-fry over high heat for a few seconds. 

Lower the heat, add the sauce, and drizzle sesame oil. Toss and sauté over high heat for 2-3 minutes.

Transfer to a serving plate and garnish with sesame seeds.

Serve hot and enjoy.