Evaporated Filled Milk
Boil a large pot of water over high heat, cook noodles until tender. Stir and loosen noodles as they cook. Remove noodles and plunge into a pot of cold water to cool, then strain and set aside.
Heat a large wok with 2 tablespoons of oil, sauté garlic until fragrant, add shrimps and scallops and cook over high heat. Remove shrimps and scallops to a plate. Then, add in carrots, leeks, mushrooms, and stir-fry for 2 minutes. Add to shrimps and scallops and set aside.
Using the same pan, combined MARIGOLD Evaporated Filled Milk, water, chicken seasoning and bring to a slow boil. Add in noodles and seafood mixture to this sauce. Mix well and season with salt and pepper to taste. Once noodles are heated through, turn off heat. Serve garnished with coriander leaves.
After adding noodles to the sauces, just mix and heat noodles through. Avoid stir frying continously as this will overcook and break up the noodles.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
