Eight Treasure Noodles

Dice Chicken Breast and Lean Pork into 1.5 cm cubes. Peel and devein Shrimp. In a bowl, combine diced Chicken Breast, diced Lean Pork, and Shrimp with 5g Light Soy Sauce, 5g Shaoxing Wine, 1g White Pepper, and Cornstarch. Mix well and set aside to marinate for 15 minutes.

Rehydrate Dried Shiitake Mushrooms in warm water for 30 minutes, then remove stems and slice thinly. Drain and slice Bamboo Shoots. Thaw Green Peas. Mince Fresh Ginger and Garlic Cloves. Separate Scallions into white and green parts, then thinly slice both.

In a small bowl, whisk together 30g Light Soy Sauce, Dark Soy Sauce, 30g Shaoxing Wine, Chinkiang Vinegar, Granulated Sugar, 2g White Pepper, and Chicken Stock to create the sauce mixture.