Sarsaya® Oyster Sauce


  • 1 1/4 cups (200g) Chicken breast, boiled, shredded
  • 2 Tbsps. (30ml) Cooking oil
  • 2 Tbsps. (20g) Garlic, minced
  • 1/2 cup (60g) Onions, sliced
  • 1/4 kilo (250g) Pork belly, strips
  • 3 pcs. (150g) Chinese sausage, sliced
  • 1 cup (200g) Shrimp, shelled, deveined
  • 1 1/2 cups (120g) Carrots, julienned
  • 1 1/2 cups (160g) Cabbage, shredded
  • 1 cup (90g) Tengang daga, soaked, sliced
  • 2 cups (500ml) Water
  • 3 packs (90g) SARSAYA® Oyster Sauce
  • 1 tsp. (5g) Salt
  • 1/2 tsp. (0.5g) Black pepper, ground
  • 1 pack (240g) Canton noodles
  • 1 pack (80g) (350g) Sotanghon noodles, soaked
  • 10 pcs. (50g) Calamansi
  • 1 Tbsp. (5g) Spring onions


  1. SAUTE. Heat oil in a wok. Sauté garlic and onions until fragrant. Add pork and sauté for 5 minutes. Add Chinese sausage and chicken and cook for 2 minutes. Then, add shrimp, carrots, cabbage, and tengang daga. Cook for an additional 2 minutes.
  2. SEASON. Add water, SARSAYA®, salt, and pepper. Mix well. Add the canton noodles and cook for 3 minutes or until the liquid is incorporated with the noodles. Lastly, add the sotanghon and mix well.
  3. SERVE. Transfer onto a serving plate with calamansi then garnish with spring onions.

Cooking Tips

You may use the chicken broth to pre-cook the sotangon noodles or replace chicken broth with the water to add more flavor to the dish.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 40 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 1 1/2 cups (214g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Tengang daga or Wood ear mushroom is a good source of Calcium which helps build strong bones.


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