Cha Misua (Filipino-Chinese Birthday Noodles)

Method

1. Check the noodle packet first: choose long-life misua or thin wheat birthday noodles that can be boiled and tossed. Fine soup misua breaks down too easily. Soak the mushrooms in hot water for about 20 minutes, remove tough stems and slice. Prepare every topping before cooking the noodles.
2. Heat a little of the neutral oil in a non-stick pan and pour in the eggs as a thin omelette. Cook on both sides until fully set, then roll and cut into ribbons. Set aside on a clean plate. Mix stock, oyster sauce, soy sauce, sugar and white pepper in a jug.
3. Heat the remaining neutral oil in a wide wok or sauté pan. Cook chicken for 4–6 minutes, stirring, until nearly cooked through. Add garlic and mushrooms for 1 minute, then shrimp. Cook another 2–3 minutes until the chicken reaches 74°C and the shrimp are opaque.
4. Add carrot and cabbage with 2 tablespoons of the prepared sauce. Stir-fry for 2 minutes, keeping some bite. Transfer the toppings to a bowl so they will not overcook while the noodles are finished.
5. Boil the noodles in plenty of water for the packet’s shortest suggested time, checking early. Drain as soon as just tender; briefly rinse only if the packet instructs or they are very starchy. Toss immediately with sesame oil. Do not cut the strands merely to fit the pan.
6. Return the pan to medium-low heat. Add noodles and the remaining sauce a little at a time, lifting gently with two utensils for 1–2 minutes. Use only enough liquid to loosen and season them; there should be no puddle. Fold in the cooked toppings and spring onions.
7. Transfer to a platter and add egg ribbons and peanuts. Serve at once. Cool leftovers quickly in a shallow container and refrigerate within 2 hours; use within 2 days and reheat once to 74°C with a splash of water. Do not leave the celebration platter warm for hours.