House Special Lo Mein with Shrimp, Chicken & Roast Pork

By Sprig Originals ✓ · cooked up in Sprig

A takeout-counter classic built in one skillet: chicken goes in first, roast pork warms through, and shrimp lands last so it stays sweet and just-set. The fresh egg noodles get tossed in the glossy soy-oyster sauce off the heat, which keeps them springy and slick instead of soft and waterlogged.

Ingredients

• 3 tbsp oyster sauce
• 2 tbsp low-sodium soy sauce
• 2 tsp dark soy sauce (for color)
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp toasted sesame oil
• 1 tsp granulated sugar
• 1/2 tsp ground white pepper
• 3 tbsp chicken broth or water

• 6 oz boneless skinless chicken thigh, sliced 1/4 inch thick
• 6 oz large shrimp, peeled and deveined
• 5 oz Chinese barbecue roast pork (char siu), sliced thin
• 2 tsp cornstarch
• 1 tbsp Shaoxing wine or dry sherry
• 1/4 tsp kosher salt

• 1 lb fresh lo mein egg noodles
• 3 tbsp neutral oil, such as canola
• 3 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, minced
• 1 medium yellow onion, sliced into thin wedges
• 1 cup shredded carrot
• 3 cups napa cabbage, sliced 1/2 inch thick
• 2 cups mung bean sprouts
• 4 scallions, cut into 2-inch lengths

Instructions

1. Toss the sliced chicken and shrimp in a bowl with 2 tsp cornstarch, 1 tbsp Shaoxing wine, and 1/4 tsp kosher salt. Let sit 10 minutes while you prep everything else — this is a fast cook and there is no time to chop mid-stir-fry.
2. Whisk all the sauce ingredients together in a small bowl or measuring cup: oyster sauce, both soy sauces, Shaoxing wine, sesame oil, sugar, white pepper, and broth. Set it right next to the stove.
3. Bring a large pot of water to a boil. Add the fresh lo mein noodles and cook just 45 to 90 seconds, until they loosen and are barely tender with a distinct chew. Drain, rinse briefly under cold water to stop the cooking, drain very well, and toss with 1 tsp of the neutral oil so they don't clump.
4. Heat a 12-inch skillet or wok over high heat until a drop of water skitters, about 2 minutes. Add 1 tbsp oil, then the chicken in a single layer. Sear undisturbed 60 seconds, then stir-fry 60 to 90 seconds more until just cooked through. Transfer to a plate.
5. Add 1 tsp oil and the shrimp. Cook 45 seconds per side, just until pink and opaque at the edges — they will finish later. Move them to the plate with the chicken. Add the sliced char siu to the same plate; it only needs warming at the end.
6. Add the remaining oil to the pan along with the garlic, ginger, and onion. Stir-fry 45 seconds until fragrant, then add the carrot and napa cabbage. Stir-fry 2 to 3 minutes over high heat until the cabbage wilts and the pan is dry again — don't let the vegetables steam or they'll water down the noodles.
7. Add the drained noodles and toss with tongs for about 1 minute to heat them through and pick up a little pan color. Return the chicken, shrimp, and roast pork to the pan along with the bean sprouts and scallions, and toss 30 seconds just to combine.
8. Kill the heat. Pour the sauce over everything and toss vigorously with tongs for 45 to 60 seconds off the burner, lifting from the bottom so every strand gets coated. The residual heat is enough — this is what keeps the noodles springy instead of soft.
9. Taste and adjust with a splash more soy sauce or a pinch of white pepper. Serve immediately in wide bowls, with chili oil or Chinese hot mustard on the side.

Chef's tips

Nutrition (per serving, estimated)

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