Pinay Inspired Chicken and Shrimp Noodles
with Garlicky Soy Sauce and Veggie Medley
Inspired by popular filipino noodles known as 'pancit', this is our delicious take that combines chicken and shrimp as well as tender egg noodles. Often served at celebrations, you'll want to do just that after tasting it!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
285 g
Shrimp
(Contains: Shrimp)
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
170 g
Coleslaw Cabbage Mix
2 unit(s)
Shanghai Bok Choy
56 g
Snow Peas
2 unit(s)
Garlic, cloves
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Egg, Gluten, Crustaceans, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Milk, Mustard, Sesame, Sulphites, Wheat, Tree nuts, Peanuts)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Egg, Gluten, Crustaceans, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Tree nuts)
2 unit(s)
Green Onion
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Tree nuts, Peanuts, Triticale)
9 g
Cornstarch
(May contain traces of: Egg, Crustaceans, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Tree nuts, Peanuts, Triticale)
Not included in your delivery
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- 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.
- Add shrimp and veggies to noodles in pot. SALT AND PEPPER? Stir to mix.
- Thinly slice chicken.
- Divide noodles between plates.
- Top with chicken.
- Spoon reserved sauce over chicken.
- Sprinkle remaining green onions overtop.
