Ingredients

The following ingredients have 4 Servings
  • 1/2 pound boneless, skinless chicken breast, sliced thinly
  • 1/4 pound medium shrimp, peeled and deveined
  • 2 teaspoons corn starch
  • 3 tablespoons canola oil
  • 1 package (14 ounces) fresh lomi noodles
  • 2 pieces Chinese sausage, sliced thinly on a bias
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 1 head broccoli, cut into small florets
  • 1 chayote, peeled and sliced into thin chunks
  • 2 large carrots, peeled and julienned
  • 1/2 head cabbage, sliced thinly
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 cup water or chicken broth
  • salt and pepper to taste

Instruction

  • In a bowl, combine chicken and 1 teaspoon of the corn starch until chicken is fully coated. Marinate for about 5 minutes.
  • In a bowl, combine shrimp and the remaining 1 teaspoon of corn starch until shrimp is fully coated. Marinate for about 5 minutes.
  • In a wide pan or wok over medium-high heat, heat 1 tablespoon of oil. Add chicken and cook until color changes. Remove from pan and keep warm.
  • In the pan, add another tablespoon of oil if needed. Add shrimp and cook just until color changes. Remove from pan and keep warm.
  • In the pan, add sausage and cook, stirring regularly, for about 1 to 2 minutes until lightly browned. Remove from heat and keep warm.
  • In the pan, add another tablespoon of oil if needed. Add onions and garlic and cook until softened.
  • Add broccoli and cook, stirring regularly, for about 2 to 3 minutes or until almost done.
  • Add chayote and cook, stirring regularly, for about 2 to 3  minutes or until almost done..
  • Add carrots and cabbage and cook, stirring regularly, for about 1 minute or until almost done.
  • Add noodles, stirring gently to loosen and evenly distribute.
  • Return chicken, shrimp, and sausage to the pan. 
  • Add water or broth, oyster sauce, and soy sauce. 
  • Gently toss and stir, adding more liquid as needed, until noodles are done, chicken, and shrimp are cooked through, vegetables are tender-crisp, and liquid is mostly absorbed.
  • Season with salt and pepper to taste.
  • Transfer to a serving platter and garnish with chopped green onions and fried garlic bits. Serve with calamansi wedges, if desired.