Ingredients:

  • 8 oz (225 g) boneless, skinless chicken thighs, sliced thin across the grain
  • 8 oz (225 g) medium shrimp, peeled and deveined
  • 1 tbsp (15 ml) soy sauce, for the chicken marinade
  • 1 tsp (3 g) cornstarch, for the chicken marinade
  • ¼ tsp (1.5 g) salt, for the shrimp
  • A pinch of white pepper, for the shrimp
  • 8 oz (225 g) dried wheat egg noodles, such as lo mein or chow mein style
  • 2 cups (140 g) shredded napa cabbage
  • 1 medium carrot (60 g), cut into thin matchsticks
  • 4 green onions (60 g), whites and greens separated, cut into 2-inch (5 cm) pieces
  • 3 cloves garlic (9 g), minced
  • 1 tbsp (6 g) fresh ginger, minced
  • 2 tbsp (30 ml) neutral oil, such as vegetable or canola, divided
  • 3½ cups (840 ml) low-sodium chicken broth
  • 2 tbsp (30 ml) soy sauce, for the simmering sauce
  • 1 tbsp (15 ml) oyster sauce
  • 1 tbsp (15 ml) toasted sesame oil
  • 1 tsp (4 g) sugar
  • ¼ tsp (1 g) white pepper
  • 1 tbsp (8 g) cornstarch, for the slurry
  • 2 tbsp (30 ml) cold water, for the slurry
  • 1 tsp (3 g) toasted sesame seeds (optional)

Instructions:

  1. Toss the sliced chicken with 1 tbsp (15 ml) soy sauce and 1 tsp (3 g) cornstarch. Let it rest for 10 minutes while you prepare everything else.
  2. Pat the shrimp dry with paper towels, then season with ¼ tsp (1.5 g) salt and a pinch of white pepper.
  3. Whisk the broth, 2 tbsp (30 ml) soy sauce, oyster sauce, sesame oil, sugar, and ¼ tsp (1 g) white pepper in a measuring jug.
  4. Stir 1 tbsp (8 g) cornstarch and 2 tbsp (30 ml) cold water into a small slurry. Stir again right before using.
  5. Separate the green onion whites from the greens, keeping the greens for garnish. Mince the garlic and ginger.
  6. Heat 1 tbsp (15 ml) oil in a 12-inch wok or skillet over medium-high heat until it shimmers. Add the chicken in a single layer and sear undisturbed for about 2 minutes, until the edges turn golden. Stir and cook 1 to 2 minutes more, until nearly cooked through and the chicken reaches 165°F (74°C). Transfer to a plate.
  7. Add the remaining 1 tbsp (15 ml) oil, the green onion whites, ginger, and garlic. Stir for about 30 seconds, until fragrant but not browned.
  8. Pour in the broth mixture and scrape up the browned bits from the bottom of the pan. Bring to a rolling boil.
  9. Add the noodles, separating them with tongs as they go. Reduce the heat to a steady simmer, cover, and cook for 3 minutes, stirring once.
  10. Add the carrot and cabbage. Simmer uncovered for 3 minutes, until the noodles are nearly tender with a slight bite and the cabbage is wilted.
  11. Return the chicken to the pan, then nestle the shrimp on top. Simmer for about 2 minutes, until the shrimp turn opaque pink, reach 145°F (63°C), and curl into a loose C shape.
  12. Reduce the heat to low. Stir the slurry again, then drizzle it in while stirring. Simmer for about 30 seconds, until the broth turns glossy and coats the noodles.
  13. Taste the broth and add a few drops of soy sauce if it needs more salt. Remove from heat. Scatter the reserved green onion greens and sesame seeds over the top.
  14. Serve immediately in warm, deep bowls.