Preparation:   

Preparation time: 15 mins

Cooking time: 20 mins

Serving: 3

Ingredients:

  Chicken

• 16 oz noodles I used fresh Shanghai noodles

  Shrimp

• 1 lb shrimp
• 1/4 tsp white pepper
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tbsp light soy sauce
• 1 tbsp cornstarch

  Sauce

• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp sriracha
• 1/4 tsp white pepper
• 1 tsp sesame oil
• 1/4 tsp msg optional
• 1/2 tbsp sugar
• 1 tbsp water

 Other Ingredients

• 4 tbsp butter
• 10 cloves garlic chopped
• 1 tbsp ginger chopped
• 5 scallions chopped

Instructions:

1. Marinate your shrimp for 15 minutes with white pepper, baking soda, salt, light soy sauce, and cornstarch.
2. Chop your garlic, ginger, and scallions and set aside.
3. In a small bowl, premix your sauce by combining oyster sauce, light soy sauce, sriracha, white pepper, sesame oil, msg, sugar and water.
4. Cook your noodles in boiling water for 2 minutes less than package directions, then immediately rinse the excess starch and toss with sesame oil to prevent sticking.
5. Over high heat in a nonstick pan or wok, saute your shrimp for 3-4 minutes or until cooked through and set aside.
6. Melt 4 tbsp of butter in your pan over medium high heat, then saute your garlic and ginger for 15 seconds. Add your scallions and saute for another 15 seconds.
7. To your sauteed aromatics add your noodles, shrimp and premixed sauce and combine. Cook for an additional 2 minutes or until the noodles are done to your liking. Season to taste and enjoy!