Prep time 15 minutes
Cooking time 15 minutes
100 grams boneless chicken breast, cut into strips
1 teaspoon oilive oil
2 1/2 teaspoons minced garlic, divided salt and ground black pepper, to season
1 1/2 tablespoons vegetable oil
2 tablespoons chopped shallots
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup sliced green beans
1/2 cup sliced fresh button or shiitake mushrooms
250 grams fresh egg noodles (pancit canton)
1/8 cup dark soy sauce
1/8 cup sweet soy sauce (kecap manis) 1/8 cup oyster sauce
1 Toss sliced chicken with olive oil, 1 teaspoon garlic, salt, and black pepper in a bowl. 2 Heat vegetable oil in a wok over high heat. Saute chicken until no longer pink, about 5 minutes. 3 Add shallots and remaining garlic; saute until they start to brown. 4 Add cabbage, carrots, green beans, and mushrooms; cook until vegetables are tender, about 5 minutes. 5 Stir noodles and soy sauces into chicken mixture; bring to a simmer. Season to taste.
