House Special Lo Mein
Feast on the holy grail of lo mein with all your favorite juicy meat and seafood tossed into one epic dinner. Craving steak? Chicken? Shrimp? Why settle for one when you can have it all?? Indulge in this one-pot House Special Lo Mein with endless possibilities when you’re feeling boujie (on a budget lol).
Servings: 4 servings
Ingredients
LO MEIN SAUCE:
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
MARINADE:
- 4 ounces boneless skinless chicken thighs thinly sliced into bite-sized pieces
- 4 ounces large or jumbo shrimp shelled & deveined
- 1 tablespoon lo mein sauce
INGREDIENTS:
- 8 ounces lo mein noodles
- 5 cloves garlic minced
- 1/2 onion thinly sliced
- 1 cup napa cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 2 green onion cut into 2-inch slices
- 1 teaspoon sesame seeds optional for garnish
Instructions
- In a bowl, combine the sauce ingredients - dark soy sauce, shaoxing wine, soy sauce, oyster sauce, sesame oil, sugar, & white pepper. Set aside.
- In two separate bowls, combine chicken with 1/2 tablespoon of the lo mein sauce. In another bowl, combine shrimp & ½ tablespoon of lo mein sauce. Mix well then set aside to marinate while preparing the rest of the ingredients.
- Prepare noodles according to the package. Set aside.
- Heat a large pan or wok on medium-high heat. Add about a tablespoon of oil then once it’s hot, add the chicken. Cook for 1-2 minutes or until golden brown & cooked through. Remove & set aside.
- Add a little more oil if the wok is looking dry, then once hot, add shrimp & cook for another 1-2 minutes or until golden & cooked through. Remove & set aside with the chicken.
- Toss in onions & cook for a few seconds, until they start to begin to turn tender but still crunchy. Add garlic & saute for a few more seconds, or until they’re fragrant.
- Add cabbage, bell peppers, and carrots. Cook for about 1 - 2 minutes, or until they begin to turn tender but still crunchy.
- Toss in noodles, pour in sauce, & gently mix together being careful not to break the noodles. Continue to cook for a few minutes until the sauce is completely absorbed into the noodles. Add the chicken & shrimp back in along with its juices & combine well.
- Turn off the heat, add the green onions, & give a final few tosses to allow the green onions to wilt from the residual heat. Garnish with sesame seeds if you’re feeling fancy & enjoy!
Notes
- Noodles: Fresh yellow egg noodles from the Asian market are typically use for lo mein, but instant noodles or even spaghetti noodles work too! Whichever kind of noodles you choose, prep the noodles according to the package. If you're using dry pasta like spaghetti noodles though, half the weight amount in the recipe.
- Protein: You can swap out or mix and match the protein for any of your favorites (beef, pork, tofu, chicken, shrimp), but whatever you choose, I highly recommend keeping it to the total weight noted in the recipe so you have enough marinade.
- Regular & Dark Soy Sauce: Regular soy sauce is used for the saltiness & umami. Dark soy sauce is used for the rich dark color it gives the noodles & can be found online or any local Asian market. If you skip the dark soy sauce, just keep in mind your noodles will be much lighter in color than the photos (but still yummy!).
- Shaoxing Wine is a Chinese cooking wine that enhances the flavors of the sauce and gives that restaurant quality to the lo mein. You can find it online or Asian grocery store.