A classic Chinese-American takeout favorite made right at home! This dish features tender egg noodles tossed in a savory sauce with a trio of juicy chicken, tender beef, and succulent shrimp, all stir-fried with a colorful medley of crisp vegetables. It's a complete, satisfying meal that comes together faster than delivery.
Prep20 min
Cook15 min
Servings4
Serving size: 1.5 cups
536cal
35gprotein
44gcarbs
24g
Ingredients
16 oz Lo Mein Noodles (Fresh egg noodles are preferred)
5 oz Boneless Skinless Chicken Breast (Thinly sliced against the grain)
5 oz Flank Steak (Thinly sliced against the grain)
5 oz Large Shrimp (Peeled and deveined)
1 tbsp Cornstarch (For marinating the meat)
5 tbsp Soy Sauce (Divided: 1 tbsp for marinade, 4 tbsp for sauce)
Aromatic, perfectly spiced Combination Lo Mein – a quick-to-make, soul-satisfying bowl of goodness!
This chinese_american dish is perfect for dinner. With 535.81 calories and 35.33g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Granulated Sugar
0.5 tsp White Pepper
4 tbsp Canola Oil (Divided for cooking)
4 cloves Garlic (Minced)
1 inch Ginger (Peeled and minced)
2 cups Green Cabbage (Thinly shredded)
1 medium Carrot (Julienned)
1 medium Red Bell Pepper (Thinly sliced)
1 cup Shiitake Mushrooms (Sliced)
1 cup Bean Sprouts (Rinsed)
4 stalks Green Onions (Chopped, whites and greens separated)
Instructions
1
Prepare Ingredients (Mise en Place)
In a medium bowl, combine the sliced chicken and beef. Add 1 tbsp soy sauce and 1 tbsp cornstarch, tossing to coat well. Let it marinate for at least 15 minutes.
In a small bowl, whisk together the remaining 4 tbsp soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, and white pepper to create the sauce. Set aside.
Cook the lo mein noodles according to package directions until al dente. Drain, rinse with cold water to stop cooking, and toss with 1 tsp of canola oil to prevent sticking.
Ensure all vegetables, garlic, and ginger are chopped and ready.
2
Cook the Proteins
Heat 1 tablespoon of canola oil in a large wok or skillet over high heat until shimmering.
Add the marinated beef and stir-fry for 1-2 minutes until just browned. Do not overcook. Remove from the wok and set aside.
Add another tablespoon of oil to the wok. Add the marinated chicken and stir-fry for 2-3 minutes until cooked through. Remove and set aside with the beef.
Add the shrimp to the hot wok and cook for 1-2 minutes until pink and opaque. Remove and set aside with the other proteins.
3
Stir-fry Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the wok. Swirl to coat.
Add the garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Add the carrots, red bell pepper, and shiitake mushrooms. Stir-fry for 2-3 minutes.
Add the shredded cabbage and stir-fry for another 1-2 minutes until the vegetables are crisp-tender.
4
Combine and Finish
Return the cooked noodles and all the cooked proteins (beef, chicken, shrimp) to the wok with the vegetables.
Add the fresh bean sprouts.
Pour the prepared sauce over everything.
Using tongs, toss everything together quickly and thoroughly for 1-2 minutes, ensuring the noodles and proteins are heated through and evenly coated in the sauce.
Turn off the heat and stir in the green parts of the green onions.
5
Serve
Divide the lo mein among four bowls and serve immediately while hot.
