• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Trim then halve snow peas.
• Thinly slice green onions, keeping whites and greens separate.
• In a medium bowl, combine oyster sauce, ginger sauce, chili-garlic sauce, soy-mirin blend and 1/2 cup (1 cup) water.

• Heat a large non-stick pan over medium.
• When hot, add peanuts to the dry pan.
• Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
• Transfer to a plate.

• Increase heat to medium-high. 
• When hot, add 1/2 tbsp (1 tbsp) oil, peppers, snow peas and green onion whites. Cook for 3-4 min, stirring often, until veggies are tender.
• Remove from heat.
• Transfer veggies to a plate.

• Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
• Strain and rinse noodles with warm water.
• Return noodles to the pot and set aside. 

• Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
• In a large bowl, combine chicken and Cream Sauce Spice Blend.
• Reheat the same pan (from step 3) over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 5-6 min, until golden and cooked through.** Work in batches if needed.
• Add shrimp and sauce (from step 1). Cook for 4-6 min, stirring often, until shrimp just turn pink and sauce thickens slightly.**

• To the pot with noodles, add chicken, shrimp and sauce mixture and veggies, then toss to coat.
• Divide stir-fried noodles between bowls.
• Sprinkle peanuts and remaining green onions over top. 

If you've opted to get organic chicken breast, pat dry with paper towels, then cut into 1-inch pieces. Cook in the same way the recipe instructs you to cook diced chicken.