Holiday Chowmein

Try this festive interpretation of a popular Chinese dish for your next Christmas party and watch people keep going back for more.

Cooking Skills Needed:

  • Chopping
  • Simmering
  • Deep Frying

Cooking Tools Needed:

  • Sauce Pan
  • Bowls
  • Knife
  • Chopping board
  • Frying Pan

Best paired with


2 tbspscooking oil 
300 gChicken Breast Fillet(cut into strips)
200 gShrimps(shelled, tails kept intact)
1/4 cupDried Shitake Mushroom(soaked and sliced)
½ tspSesame Oil 
1 tspIodized Salt 
1/3 cupOyster Sauce(for sauce)
2¼ cupsChicken Stock(for sauce)
1 tspGinger(grated, for sauce)
3/4 cupShallots(sliced thinly, for sauce)
2 tspBrown Sugar(for sauce)
3 tbspsChives(sliced thinly, for sauce)
2 tbspsCornstarch(dissolved in pineapple syrup, for sauce)
350 gBihon or Canton Noodles(for sauce)
Salt(to taste, for sauce)
1/4 cupWansuy(sliced)
2 packs (115 grams)Del Monte
Pineapple Tidbits
(drained, reserve syrup, for sauce)

Cooking Procedure:

  1. Saute chicken, shrimp and mushrooms until cooked. Season with salt and sesame oil. Set aside.

  2. Combine ingredients for sauce. Simmer until thickened. Add chicken-shrimp mixture. Allow to simmer. Set aside.

  3. Deep fry noodles in batches until crispy. Transfer to a platter.

  4. Pour sauce and top with wansuy.

    Makes 8 servings

    Chef's Tip: Sesame oil is good for adding aroma and is not used for sauteing as it has a low smoke point and can burn easily and lose its scent.

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