How to make it
In a small bowl, add the shrimp, scallop, sugar, salt, and Lee Kum Kee White Peppercorn Grinder. Mix until combined.
In a large pan, add egg noodles and oil. Sear until noodles are crispy on both sides. Set aside.
In a pan, cook shrimp, scallop and Lee Kum Kee Abalone in Premium Oyster Sauce (6 pcs.). Add shiitake mushrooms and stir. Remove all ingredients and set aside.
Add Lee Kum Kee Premium Bouillon Powder Flavored with Chicken, water and cornstarch slurry to reserved abalone sauce in a pan. Cook until the sauce is reduced in volume by half.
Toss seafood and shiitake mushrooms in the sauce and stir. Pour the mixture over a bed of noodles with yu choy sum. Enjoy!