Pinay Inspired Chicken and Shrimp Noodles

• Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
• Quarter bok choy. keeping roots in tact. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
• Trim snow peas.
• Thinly slice green onions keeping white and greens separate.
• Add honey-garli sauce, stock powder, corn starch, half the soy sauce and 1/4 cup (1/2 cup) water to a medium bowl. Stir to mix.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, bok choy, snow peas, and coleslaw cabbage mix. Season with remaining garlic salt and pepper. Cook, stirring often until veggies are tender-crisp, 3-5 min.

IS NOODLE WATER UP HERE?

• While veggies cook, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. 

• Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
• Transfer veggies to a plate.

• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• Reheat the same pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp and green onion whites. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
• Add all but 2 tbsp (4 tbsp) sauce mixture to shimp. Cook, stirring often until sauce is simmering, 1 min.