🍽️ How to Make House Special Lo Mein (Benlou Laomian)

🧆 Ingredients

• 150g wheat noodles (lo mein)
• 50g shrimp (peeled)
• 50g chicken breast (sliced)
• 30g BBQ pork (char siu, sliced)
• 1/2 bell pepper (sliced)
• 1/2 onion (sliced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Prepare the Ingredients:

   • Rinse shrimp under cold water, pat dry, and remove any remaining shell or vein.
   • Slice chicken breast thinly against the grain for tenderness.
   • Slice BBQ pork, bell pepper, and onion into uniform strips for even cooking.
   • Chop green onions and set aside for garnish.

2. Cook the Noodles:

   • Bring a large pot of water to a boil.
   • Add wheat noodles and stir gently to prevent sticking.
   • Cook until just al dente (springy but not mushy), about 3–4 minutes or according to package instructions.
   • Taste a noodle to check doneness; it should be cooked through but still firm.
   • Drain immediately and rinse briefly with cold water to stop cooking. Toss with a few drops of oil to prevent sticking.

3. Stir-fry the Proteins and Vegetables:

   • Heat a wok or large skillet over high heat until very hot. Add vegetable oil and swirl to coat.
   • Add shrimp and chicken. Stir-fry for 1–2 minutes until shrimp turn pink and chicken is no longer pink on the outside. Remove and set aside.
   • Add BBQ pork, bell pepper, and onion to the wok. Stir-fry for 1–2 minutes until vegetables are just tender but still crisp.
   • Return shrimp and chicken to the wok. Stir to combine.

4. Combine with Noodles and Sauce:

   • Add the drained noodles to the wok.
   • Pour in soy sauce, oyster sauce, and a pinch of salt.
   • Toss everything together using tongs or chopsticks, ensuring the noodles are evenly coated and heated through.
   • If noodles clump, add a splash of water to loosen.

5. Final Touches and Serving:

   • Taste and adjust seasoning if needed.
   • Stir in chopped green onions just before serving for freshness.
   • Serve hot, straight from the wok, for the best texture and flavor.

Key Points:

• Use high heat for stir-frying to achieve a smoky flavor and prevent sogginess.
• Do not overcook shrimp or chicken; remove from heat as soon as they are just cooked through.
• Prep all ingredients before starting, as stir-frying moves quickly.
• For extra flavor, add a dash of sesame oil or a sprinkle of white pepper at the end if desired.

💡 Tips

• Use fresh wheat noodles for best texture.
• Stir-fry ingredients separately for even cooking.
• Adjust sauce to taste.
• Serve immediately for optimal flavor.