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 Tools Needed:

Best paired with


300 gramsChicken Breast Fillet(cut into strips)
200 gramsShrimps(shelled, tails kept intact)
350 gramsBihon(or canton noodles)
5 pc dried Shiitake Mushroom(soaked and sliced)
½ tspSesame Oil 
¼ cupCilantro(sliced)
⅓ cupOyster Sauce 
2¼ cupsChicken Broth/Stock 
1 tspGinger(grated)
12 pcShallots(sliced thinly)
2 tspBrown Sugar 
6 stalksKutchay(sliced)
2 tbspCornstarch(dissolved in pineapple syrup)
2 pouches (115 grams each)Del Monte
Pineapple Tidbits
(drained, reserve syrup)

Cooking Procedure:

  1. Sauté chicken, shrimps and mushrooms in sesame oil until cooked. Season with salt to taste. 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

    Lusog Notes: This recipe is rich in vitamin B3, an essential nutrient for good overall function.

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