Combination Lo Mein

Name: Combination Lo Mein
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 350 g lo mein noodles (fresh or dried egg noodles); 150 g chicken breast (boneless, skinless, thinly sliced against the grain); 150 g shrimp (medium, peeled and deveined, tails removed); 1 pcs carrot (medium, julienned); 1 pcs bell pepper (medium, red, thinly sliced); 1 cup cabbage (shredded); 0.5 cup bean sprouts (fresh, rinsed); 3 pcs scallion (cut into 2-inch segments, white and green parts separated); 3 pcs garlic (cloves, minced); 1 inch ginger (peeled, minced); 3 tbsp soy sauce; 2 tbsp oyster sauce; 2 tsp sesame oil (toasted); 1 tsp sugar; 3 tbsp vegetable oil; 1 pinch salt; 1 pinch white pepper (ground)

RATING

4.5/5(132)

TASTE SCORE

9/10

Chewy egg noodles tossed with a savory mix of chicken, shrimp, and crisp vegetables in a glossy soy-based sauce. A classic Chinese-American takeout favorite that brings together land and sea in one satisfying wok-full. Ready faster than delivery and customizable with whatever protein you have on hand.

PREP

20m

COOK

10m

SERVES

1 CUP

580 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep all ingredients before you start cooking.
1.Slice chicken breast thinly against the grain.
2.Peel and devein shrimp; pat both proteins dry with paper towels.
3.Julienne carrot, thinly slice bell pepper, shred cabbage, and cut scallions into 2-inch segments.
4.Mince garlic and ginger. Combine soy sauce, oyster sauce, sugar, sesame oil, salt, and white pepper in a small bowl for the sauce.
boil · ~3 min
Cook the noodles until just al dente.
Boil lo mein noodles according to package directions until just tender. Drain and rinse briefly under cold water to stop cooking; toss with a drizzle of oil to prevent sticking.
TIPDon't overcook the noodles — they'll finish in the wok and absorb the sauce.
fry · ~7 min
Sear the chicken and shrimp separately.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.
2.Add chicken slices in a single layer and sear until golden and cooked through (2-3 min per side). Remove to a plate.
3.Add shrimp to the hot wok and cook until pink and curled (1-2 min per side). Remove to the plate with chicken.
fry · ~3 min
Stir-fry the aromatic base and vegetables.
1.Add remaining 2 tablespoons oil to the wok and let it heat until shimmering.
2.Add minced garlic, ginger, and white scallion parts; stir-fry until fragrant (20-30 seconds).
3.Add carrot and bell pepper first; toss for 1 minute.
4.Add cabbage and stir-fry 1 more minute until vegetables are crisp-tender.
TIPKeep the wok hot — vegetables should cook fast and stay crisp, not steam.
fry · ~2 min
Toss everything together with the sauce.
1.Add the cooked noodles to the wok along with the seared chicken and shrimp.
2.Pour the sauce mixture over the noodles.
3.Using tongs or two spatulas, toss everything vigorously until noodles are evenly coated and heated through (1-2 min).
4.Add bean sprouts and green scallion parts; toss once more just to combine.
serve
Serve immediately while piping hot.
Transfer lo mein to a serving platter or divide among bowls. Serve with chili oil or extra soy sauce on the side if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chicken and shrimp dry before searing for better browning and texture.
2
Cook noodles just shy of al dente — they will finish cooking and absorb sauce in the wok.
3
Have all ingredients prepped and sauce mixed before you fire up the wok.
4
Work in small batches when searing protein to avoid overcrowding and steaming.
5
Keep the wok screaming hot during vegetable stir-fry to maintain crunch and color.
6
Add bean sprouts and green scallions at the very end to keep them crunchy and bright.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace chicken and shrimp with extra firm tofu (pressed and cubed) and a mix of mushrooms like shiitake or oyster mushrooms for a hearty, plant-based take.

gluten free

Gluten-free

Swap lo mein noodles for gluten-free rice noodles or soba noodles, and use tamari or coconut aminos in place of soy sauce and oyster sauce.

spicy

Spicy

Add 1-2 teaspoons of chili garlic sauce or gochujang to the sauce mixture, and garnish with sliced fresh red chilies for a fiery kick.

low oil

Low-oil

Use a non-stick pan or well-seasoned wok and reduce oil to 1 tablespoon total; rely on a splash of water or broth to steam-sauté the vegetables.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Pack

Combined chicken breast and shrimp offer a low-fat, high-quality protein boost that supports muscle repair and keeps you full longer.

✓

Crunchy Veggie Fiber

Cabbage, carrots, bell peppers, and bean sprouts supply dietary fiber and essential vitamins like vitamin C and beta-carotene for digestion and immunity.

✓