Ingredients
Scale
- 300 g (0.66 lb) velveted chicken
- 4 garlic cloves, finely diced
- 2 slices of ginger, finely diced
- ¼ wombok, cut into 1–2 cm pieces
- ½ carrot, thinly sliced
- 50 g (0.11 lb) oyster mushrooms
- 1 packet egg noodles
- 200 g (0.44 lb) shrimp
- ½ tbsp yumyum
- ½ tbsp chicken powder
- ½ tbsp soy and scallion powder
- ½ tbsp oyster sauce
- 2 tsp dark soy sauce
- ½ tbsp soy sauce
- ½ tbsp sesame oil
- ½ tbsp Chinese cooking wine
Instructions
- Heat oil in a large pan over medium-high heat. Add the velveted chicken and cook, stirring, until just cooked through.
- Add the garlic and ginger. Stir briefly until fragrant.
- Add the wombok, carrot, and oyster mushrooms. Toss to combine.
- Add the egg noodles directly into the pan.
- Add the shrimp to one side of the pan and cook until just done.
- Season with yumyum, chicken powder, soy and scallion powder, oyster sauce, dark soy sauce, and soy sauce. Toss everything together until evenly coated.
- Finish with sesame oil and Chinese cooking wine. Toss briefly to combine.
- Remove from heat and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Noodles
- Method: Easy
- Cuisine: Cantonese, Chinese
Nutrition
- Serving Size:
- Calories: 369
- Sugar: 3.2 g
- Sodium: 609.4 mg
- Fat: 7.4 g
- Carbohydrates: 34 g
- Fiber: 3.4 g
- Protein: 41.8 g
- Cholesterol: 195.9 mg