Chicken & Shrimp Chow Mein

Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Ascorbic Acid, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme (Ascorbic Acid Added as a Dough Conditioner)], Chicken, Chicken Broth [Water, Chicken Base (Chicken Meat Including Chicken Juices, Natural Sea Salt, Chicken Fat, Vegetable Extract (Potato, Carrot, Onion), Yeast Extract, Natural Flavors, Turmeric)], Cabbage, Shrimp (Soybean Oil, Potato Starch, Salt), Carrot, Soybean Oil, Soy Sauce (Water, Soybeans, Wheat Flour, Salt, Sugar, Sodium Benzoate), Onion, Fried Shallot (Shallot, Corn Starch, Soybean Oil), Brown Sugar, Green Onion, Mushroom, Ginger, Garlic, Salt, Chicken Powder (Monosodium Glutamate, Salt, Rice, Sugar, Spices, Disodium 5'-Ribonucleotide, Artificial Chicken Flavor, Vitamin B2), White Pepper.

• Microwave

Place the frozen chow mein in a microwave-safe dish. Cover loosely and heat on high for 3-4 minutes or until thoroughly heated. Stir the noodles and let sit for 1 minute before serving. (CAUTION: The dish will be hot.) Ensure the internal temperature reaches 165°F (74°C).

• Stovetop

Heat a non-stick pan or wok over medium heat. Add 1-2 tablespoons of water and place the frozen chow mein in the pan. Cover with a lid and cook for 6-8 minutes, stirring occasionally. Once heated through, serve immediately or let the noodles brown slightly for extra texture. Ensure an internal temperature of 165°F (74°C).

• Oven

Preheat oven to 375°F (190°C). Transfer frozen chow mein to an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes, stirring halfway through, until heated thoroughly. Ensure an internal temperature of 165°F (74°C) before serving.

• Electric Pressure Cooker

Add 1 cup of water to the pot liner. Using a steaming rack, lay the frozen chow mein evenly, ensuring proper steam circulation. Lock the cover and set the cooker to Steam/Vegetable mode under low pressure. Cook for 3-4 minutes, then do a quick pressure release. Serve immediately or lightly pan-fry for added texture.