How to make it
Heat a wok over high heat. Add in 1 tablespoon of the vegetable oil. Place the chicken into the wok and cook for 3-4 minutes until browned and cooked through. Remove the chicken from the wok. Pour in another tablespoon of vegetable oil into the wok then add in the shrimp. Cook for about 1-2 minutes until they are cooked halfway through. Remove the shrimp from the pan.
Pour in another tablespoon of vegetable oil. Then add in the eggs. Scramble the eggs then push them to one side of the wok. Pour in another tablespoon of vegetable oil and add in the shallots, Lee Kum Kee Minced Garlic and cabbage. Cook until the cabbage turns translucent.
Toss in the light green parts of the bok choy. Add the chicken and shrimp back into the wok. Mix in the Lee Kum Kee Panda Brand Sweet Soy Sauce, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Chili Garlic Sauce, and water.
Add the cooked egg noodles and dark green parts of the bok choy. Toss until everything is well coated in the sauce.
Season with salt and Lee Kum Kee White Pepper Powder to taste. Remove the wok from heat and serve. Garnish with sliced green onions and sesame seeds. Enjoy!