The Speedy Shanghai Slurp Betterthantakeout Lo Mein

Cook noodles according to package directions until al dente. Drain immediately, rinse briefly with cold water to stop cooking, and toss lightly with a teaspoon of oil. Set aside.

Whisk all sauce ingredients (Soy Sauce, Oyster Sauce, Sesame Oil, Rice Vinegar, Brown Sugar, White Pepper, and optional cornstarch slurry) together in a small bowl. Set aside.

Heat the wok over high heat until lightly smoking. Add 2 Tbsp of cooking oil. Add the sliced protein and sear quickly until browned and cooked through (about 3-4 minutes). Remove protein from the wok and set aside.

Add the remaining 1 Tbsp of oil to the hot wok. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry rapidly for about 30 seconds until fragrant; do not allow the garlic to burn.

Add the shredded cabbage and julienned carrots. Stir-fry vigorously for 1–2 minutes until vegetables are tender-crisp.

Return the cooked protein to the wok. Add the cooked, drained noodles.

Pour the prepared sauce mixture evenly over the noodles and vegetables. Toss everything together constantly using tongs for 1–2 minutes, ensuring the noodles are evenly coated and the sauce has thickened slightly.

Remove from heat immediately. Stir in the toasted sesame oil (if not already added to the sauce mix). Garnish generously with the reserved green parts of the scallions. Serve piping hot.