A quick and flavorful stirfry that combines tender chicken, succulent shrimp, and a medley of fresh vegetables with savory egg noodles, all tossed in a delicious soy and oyster sauce.
Ingredients: 8 oz egg noodles. 1/2 lb chicken breast, thinly sliced. 1/2 lb shrimp, peeled and deveined. 1/2 cup broccoli florets. 1/2 cup sliced bell peppers. 1/2 cup sliced carrots. 1/2 cup sliced mushrooms. 3 cloves garlic, minced. 2 tbsp vegetable oil. 1/4 cup soy sauce. 1 tbsp oyster sauce. 1 tsp sugar. 1/2 tsp sesame oil. Salt and pepper to taste. Green onions for garnish.
Instructions: Cook the egg noodles according to package instructions. Drain and set aside. In a small bowl, mix soy sauce, oyster sauce, sugar, and sesame oil. Set the sauce aside. Heat vegetable oil in a large pan or wok over high heat. Add minced garlic and stir-fry for 30 seconds until fragrant. Add chicken slices and cook until they turn white and are no longer pink. Remove from the pan and set aside. In the same pan, add shrimp and cook until they turn pink and opaque. Remove from the pan and set aside. Add more oil to the pan if needed, then add broccoli, bell peppers, carrots, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are slightly tender. Return the cooked chicken and shrimp to the pan with the vegetables. Add the cooked egg noodles and the prepared sauce to the pan. Toss everything together and stir-fry for an additional 2-3 minutes until heated through and well combined. Season with salt and pepper to taste. Garnish with chopped green onions. Serve hot and enjoy your delicious Combination Chow Mein Stirfry!
Prep Time: 15 minutes
Cook Time: 15 minutes
Wheelers Well RM
