Step 2

Slice the chicken breast into thin pieces and marinate with soy sauce, salt, and sesame oil for at least 15 minutes.

Step 5

Remove the shrimp's heads and shells, devein them, and soak them in a mixture of baking soda, salt, and water for 10 minutes. Rinse thoroughly and set aside.

Step 8

Cut the choy sum into short sections, green onions and carrots into short strips.

Step 11

In a wok or pan, heat two tablespoons of vegetable oil. Add the chicken slices and stir-fry for about 20 seconds over low to medium heat. Then add a tablespoon of chopped garlic.

Step 14

Continue stir-frying until the chicken changes color, then add the shrimp.

Step 17

Continue stir-frying the chicken and shrimp until the shrimp is cooked. Remove and set aside.

Step 20

Stir-fry the choy sum over medium to high heat. When the vegetables start to wilt, add chicken broth or water and bring to a boil. Season with light soy sauce, oyster sauce, salt, white pepper, and Shaoxing wine, salt and pepper.

Step 23

Thicken the sauce with cornstarch slurry. mix well.

Step 26

There are two serving options:

Step 28

A. Place the noodles on a serving plate and pour the gravy over them.

Step 30

B. Boil a pot of water, add the dry noodles for about 30 seconds, drain, then return the drained noodles to the wok and mix with other ingredients before serving.