Start by cooking your lo mein noodles. If they are fresh, boil them for 2 to 3 minutes until they're tender but still firm. If they are dried, follow the package instructions. Rinse with cold water once done and set them aside. This will keep them from sticking together.

If you're using raw protein, treat it with the velvet technique—this involves marinating the protein in a mixture of water, cornstarch, and soy sauce.

This process tenderizes the meat and enhances flavor. If using pre-cooked protein, just slice it thinly and prepare to add it directly to the pan.

Heat your neutral cooking oil in a large skillet or wok over medium-high heat. Once hot, add minced garlic and ginger. Sauté them until fragrant—this usually takes about 30 seconds. Their aroma fills the kitchen; it’s the first step to a delicious meal.

Introduce your marinated protein into the hot skillet. Stir-fry it until fully cooked, about 5 minutes for chicken or shrimp. You want nice browning, which adds depth to the final dish.

Toss in the shiitake mushrooms, carrots, snow peas, bamboo shoots, and napa cabbage. Stir-fry these colorful vegetables until they're just tender, about 3 to 5 minutes. This quick cooking keeps them crisp, adding texture to your dish.

Add your cooked lo mein noodles to the skillet.

Pour in the hot chicken broth or water, oyster sauce, light and dark soy sauces, salt, sugar, white pepper, sesame oil, and Shaoxing rice wine. Use tongs or chopsticks to toss everything together well and warm through—around 2 minutes.

Finally, add the mung bean sprouts and scallions. These fresh ingredients brighten up the dish, making it vibrant. Stir just until combined, then serve.