Ingredients:

  • 8 oz (225 g) dried lo mein or chow mein noodles
  • 1 lb (450 g) boneless, skinless chicken breast, sliced ¼ inch (6 mm) thick against the grain
  • 8 oz (225 g) raw shrimp (31–40 count), peeled and deveined
  • 1 tsp (5 ml) low-sodium soy sauce, for the chicken marinade
  • 1 tsp (3 g) cornstarch, for the chicken marinade
  • 1 tsp (5 ml) neutral oil, for the chicken marinade
  • 3 tbsp (45 ml) low-sodium soy sauce, for the sauce
  • 1 tbsp (15 ml) oyster sauce
  • 1 tsp (4 g) brown sugar
  • 1 tsp (3 g) cornstarch, for the sauce
  • 2 tbsp (30 ml) water
  • 1 tsp (5 ml) toasted sesame oil
  • 3 tbsp (45 ml) neutral oil, divided
  • 3 cloves garlic (9 g), minced
  • 1 tsp (3 g) fresh ginger, grated
  • 1 red bell pepper (140 g), thinly sliced
  • 1 medium carrot (85 g), cut into matchsticks
  • 2 cups (140 g) shredded napa cabbage
  • 3 green onions (40 g), sliced, whites and greens separated
  • ¼ tsp (0.5 g) red pepper flakes (optional)
  • 1 tsp (3 g) toasted sesame seeds, for garnish
  • pinch of salt
  • pinch of black pepper

Instructions:

  1. Toss the sliced chicken with 1 tsp soy sauce, 1 tsp cornstarch, and 1 tsp neutral oil. Let it sit for 10 minutes while you prep the other ingredients.
  2. Pat the shrimp dry and season lightly with a pinch of salt and a pinch of black pepper.
  3. Combine 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, 1 tsp cornstarch, 2 tbsp water, and 1 tsp toasted sesame oil in a small bowl. Stir again just before using.
  4. Bring a large pot of water to a boil. Cook the noodles 1 minute less than the package directions. Drain, rinse under cold water to stop cooking, and toss with a little oil. Set aside.
  5. Heat 1 tbsp neutral oil in a large wok over high heat until it shimmers. Add the chicken in a single layer and leave it alone for 60 seconds. Stir-fry 3–4 minutes until the chicken is no longer pink, the edges are golden, and it reaches 165°F (74°C). Transfer to a plate.
  6. Add 1 tbsp neutral oil and the shrimp to the wok. Cook 1–2 minutes per side until pink and curled into a loose C shape and they reach 145°F (63°C). Transfer to the plate with the chicken.
  7. Add the last 1 tbsp neutral oil, the white parts of the green onions, garlic, ginger, and red pepper flakes. Stir 20–30 seconds until fragrant but not browned. Add the bell pepper, carrot, and cabbage and stir-fry 2–3 minutes until crisp-tender.
  8. Return the chicken and shrimp to the wok. Add the noodles and pour the sauce over the top. Toss with tongs for 1–2 minutes until the noodles look glossy and the sauce has thickened into a light coating.
  9. Top with the green onion greens and 1 tsp toasted sesame seeds. Serve immediately.