Shrimp and chicken from the wok

Ingredients for 6 servings:

• 250 g noodles (Mie)
• 250 g chicken breast
• 250 g shrimp(s)
• 2 carrots
• 1 red bell pepper(s)
• 200 g Chinese cabbage
• 2 spring onions
• 170 g soy sprouts, from the jar
• 170 g bamboo shoot(s), from the jar
• 200 g mushrooms
• 150 ml chicken stock
• 5 tbsp soy sauce, dark
• 1 tsp cornstarch
• 2 tbsp water
• n. B. oyster sauce
• e.g. sauce (teriyaki)
• 3 tbsp oil, possibly more

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the mie noodles according to the package instructions (I like to add a little salt). Cut the carrots and bell peppers into sticks. Devein the shrimp. Slice the mushrooms, slice the spring onions, and cut the Chinese cabbage and meat into bite-sized pieces. Drain the bamboo shoots and bean sprouts; the liquid can be discarded. Heat 1 tablespoon of oil in a wok. Add the carrots, bell peppers, and cabbage to the wok and sauté briefly. Push the ingredients to the side of the wok. Heat another tablespoon of oil in the wok. Sauté the spring onions, bamboo shoots, bean sprouts, and mushrooms in the same way and stir-fry for about 2 minutes. Push the pan to the side. Add the remaining tablespoon of oil to the wok and briefly fry the chicken. Add the shrimp and cook. Push these ingredients to the side as well. Deglaze the pan with the chicken stock and soy sauce. Mix the starch with the two tablespoons of water, add to the wok, and thicken the liquid. Add the noodles and mix thoroughly with the entire contents of the wok. Finally, season with the oyster and teriyaki sauce.