7/29/2017: I posted this dish on Instagram a couple of days ago and has been asked for the recipe by a viewer. Here it is.

Ingredients:

Chicken breast or thighs that I prefer to use for stir-fried, Shrimps, onions, carrots, dry beancurd cake (made out of tofu that you could find in Asian supermarket), cucumber, gingers, garlic, scallions and noodles.

Instructions:

• Sliced chicken and marinated with dark soy sauces, five spices, dash sugar, cornstarch (make it tender) for 15 to 30 minutes.
• washed and drain the water out of shrimps. Marinated them in cooking wine, egg white, salt and pepper.
• sliced gingers and chopped garlic and scallions.
• Sliced all the vegetable.
• Cook noodles in boiling water for 10 to 15 minutes. Added cold water twice.
• Stir-fried chicken in olive oil or veg. oil (I used grapeseeds oil) with garlic until it’s cooked, then add all the vegetable except cucumber.
• Stir-fried shrimps with ginger quick and get them out as soon as they turned red.
• Drain water from noodles, add soy sauces, sesame oil, sliced cucumber and scallions to noodles and mix well.
• Put noodles in serving dish, add chicken with vegetable on top, add shrimps last and served.
• Or you could serve on the bed of cooked rice as below. Enjoy it!