House Lo Mein

Ingredients:

Proteins (1 lb total)

• 4 oz chicken breast, thinly sliced

• 4 oz shrimp, peeled and deveined

• 4 oz pork tenderloin, thinly sliced

Protein Marinade:

• 2 tbsp soy sauce (light)

• 1 tbsp rice wine

• 1 tsp cornstarch

• 1 tsp sesame oil

• 1/2 tsp white pepper

Sauce:

• 3 tbsp light soy sauce

• 2 tbsp oyster sauce

• 1 tbsp dark soy sauce

• 1 tbsp hoisin sauce

• 1 tsp sugar

• 1 tsp sesame oil

• 1 tbsp chicken or seafood broth

• 1 tbsp rice vinegar

• Pinch white pepper

Vegetables:

• 2 cloves garlic, minced

• 1 small onion, thinly sliced

• 1/2 red bell pepper, julienned

• 1/2 yellow bell pepper, julienned

• 1/2 cup shiitake mushrooms, sliced

• 2 cups napa cabbage, shredded

• 1/2 cup snow peas, trimmed

Noodles:

• 8 oz fresh or dry lo mein noodles (cooked per package directions)

• 1 tsp sesame oil (after draining)

Garnish:

• 2 green onions, sliced

• Toasted sesame seeds

• Optional: thinly sliced red chili

Instructions:

1. Marinate proteins: Toss chicken, shrimp, and pork with marinade ingredients. Let sit 15–20 minutes.

2. Prepare sauce: Whisk all sauce ingredients together.

3. Cook noodles: Boil noodles per package. Drain, drizzle with sesame oil.

4. Stir-fry proteins: Heat 1 tbsp vegetable oil in a wok. Cook proteins separately or in batches (chicken/pork first, shrimp last). Remove and set aside.

5. Vegetables: In same wok, sauté garlic & onion 1–2 mins. Add bell peppers, mushrooms, snow peas, and cabbage. Stir-fry 3–4 mins until crisp-tender.

6. Combine: Add noodles to vegetables, pour sauce over, toss. Return proteins to wok and mix gently.

7. Garnish & serve: Top with green onions andsesame seeds.