Surf & Turf Lo Mein

Instructions

Step 1: Cook the lo mein noodles according to package directions, drain, and set aside.

Step 2: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, water, and ginger to make your sauce.

Step 3: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat, then add the beef. Cook for 3-4 minutes until browned, then remove and set aside.

Step 4: Add the remaining oil to the wok and cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.

Step 5: Add garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.

Step 6: Add the bell peppers and snap peas, cooking for 3-4 minutes until tender-crisp.

Step 7: Return the beef and shrimp to the wok, add the cooked noodles, then pour in the sauce.

Step 8: Toss everything together for 1-2 minutes until the sauce coats all ingredients and the noodles are heated through.

Step 9: Transfer to a serving platter, garnish with green onions and sesame seeds, and serve immediately.

Storage and Reheating Tips

Store leftover Surf & Turf Lo Mein in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some sauce as they sit, so you may want to add a splash of soy sauce when reheating.

To reheat, place the noodles in a skillet over medium heat and stir frequently until warmed through, about 3-4 minutes. You can also reheat in the microwave, stirring halfway through.

For best results, store the shrimp and beef separately from the noodles if you have leftovers, as this prevents the proteins from becoming overcooked during reheating.