Kei Si Tok-Tok Mee (Egg Noodle with Shredded Chicken)

When i was 5 years old, i stayed with my mum and my great grandmama briefly on Kampar Road, Penang (opposite Mahindarama Temple) My mum at that used to work night shift. She only will go to work around 11pm at night. I remember very clearly, somewhere around 9.30pm to 10pm every night, you will have this uncle selling tok-tok mee. He will cycled around the neighbourhood and making the 'tok tok' sound. When we heard that sound, we know his stall just stop in front of our apartment. My mum or great grandmama sometimes will head down to get 'tok-tok mee' for me. Tok-Tok Mee actually is Wantan Mee but i like to called it tok-tok mee. It just much more vintage i guess.

Anyway, tonight i make Tok-Tok Mee without the Wantan (dumpling) because i didnt get any wantan wrapper when i was in asian market. This recipe is just a quick one to satisfy our hunger. Anyway, i hope you can enjoy.

* 2 serving

Ingredients 
4 bundles of egg noodle
1 piece of skinless chicken breast
2 shitake mushroom (soaked and sliced)
2 leaf of napa cabbage (cut into 2 inches)
6 shrimps (peeled and deveined)
Water

Ingredients for Sauce
2 tsp sesame oil
2 tsp soy sauce
2 tsp oyster sauce
4 tsp thick soy sauce
a dash of white pepper

Condiment
Pickled Green Chili

Method

1. Boil some water in a pot and cook the chicken breast and shrimps for about 15 - 20 mins (until the chicken is fully cooked). Please remove the shrimp first as it cooked fast. Set aside to let it cool. Once the chicken breast is cooked, let it cool then shred it.
2. On another boiling water, cook the napa cabbage and shitake mushroom for about 10 mins. Drain and set aside.
3. Using the same boiling water that cooked the napa cabbage and shitake mushroom, cook the egg noodle ( follow the cooking instruction from the packet of the egg noodle). Once the noodle is cook, drain the noodle and then go through cold water from the tap for 5 sec. Set aside
4. Now prepare the sauce. Mix all the ingredients for the sauce in a bowl. Add in the noodle and mix it well to make sure the noodle is evenly coated with the sauce
5. Garnish the noodle with napa cabbage, shitake mushroom, shredded chicken and shrimps. Serve it with some pickled green chili. The recipe for pickled green chili is here

 Ready to serve