Sunrise Soba: Spicy Shrimp & Korean Chicken Stir-fry

Method

1. 1

   Bring a large pot of salted water to a rolling boil. Add the Yaki Soba Noodles and cook according to package directions until al dente, usually 3-4 minutes. Drain well and rinse briefly with cold water to prevent sticking; set aside.

2. 2

   While the noodles cook, prepare your proteins. If frozen, thaw the Shrimps PD Tailon and Korean Chicken Salsal Strips. Pat them dry with paper towels. Cut the chicken strips into bite-sized pieces if desired, and season both the chicken and shrimp lightly with salt and pepper.

3. 3

   Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the seasoned Korean chicken pieces and stir-fry for 4-5 minutes, or until golden brown and cooked through. Remove the chicken from the wok and set aside.

4. 4

   Add the seasoned shrimps to the same hot wok. Cook for 2-3 minutes, stirring constantly, until they turn opaque and pink. Be careful not to overcook them, as they can become rubbery. Remove the shrimp from the wok and set aside with the chicken.

5. 5

   Return the drained soba noodles to the wok. Drizzle with a tiny bit more oil if needed to prevent sticking. Toss the noodles vigorously for 1-2 minutes, allowing them to heat through and develop a slight char.

6. 6

   Return the cooked chicken and shrimp to the wok with the noodles. Pour in 4 tablespoons of Sweet Chili Sauce, tossing everything together until thoroughly coated and glistening.

7. 7

   Continue to stir-fry for another 1-2 minutes, ensuring all the ingredients are hot and the sauce has beautifully clung to the noodles and proteins. Taste and adjust seasoning if necessary.

8. 8

   Divide the vibrant stir-fry into two bowls and serve immediately. Enjoy the rich aromas and bold flavors of this quick and satisfying Asian breakfast.