Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.

Separately, marinate the chicken and the shrimp in two separate bowls for about 1 hour and 15 minutes respectively.

Meanwhile prepare the noodles by placing in cold water for 3 seconds and draining. They should soften in about 10 minutes. Note, this is not spaghetti, these are wheat lo mein or ramen noodles.

Heat about a Tbsp of vegetable oil in a wok or large, deep frying pan over high heat. Sauté the chicken until about 80% of the way done (about 5 minutes or so.) Take out, cover and set aside.

Add shrimp and saute for about 3 minutes until about 80% of the way done and take out, cover and set aside.

Heat another Tbsp of oil in the wok or pan over high heat. Add the garlic and onion and saute for about a minute.

Add the carrots and baby corn and saute for another 3-5 minutes until carrots start to become tender.

Add the bok choy, and peas and saute for another 3 minutes until they become bright green.

Add the chicken and shrimp back and stir fry for another 2-3 minutes until both are cooked through.

Add the noodles and saute until they become a little brown. Don’t worry if a few burn, this is good.

Add the “sauce”, stir and let thicken.