Ingredients:

  • 12 oz Dried Egg Noodles (Lo Mein or Yakisoba style)
  • 6 Tbsp Unsalted Butter (divided)
  • 6 cloves Fresh Garlic, minced
  • 4 Tbsp Low-Sodium Soy Sauce
  • 1 Tbsp Oyster Sauce (optional)
  • 1 tsp Toasted Sesame Oil
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Neutral High-Heat Oil (Canola or Grapeseed)
  • 1 lb Protein of Choice (e.g., Sliced Chicken Breast, Shrimp, Tofu cubes)
  • 3 cups Mixed Vegetables (Broccoli, Cabbage, Snow Peas)
  • 1/4 cup Green Onions (Scallions), thinly sliced (whites and greens separated)

Instructions:

  1. Cook noodles according to package directions until just shy of al dente. Drain immediately, rinse briefly with cold water to stop cooking, and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, lemon juice, and black pepper to create the sauce base. Set aside.
  3. Heat the high-heat oil in a large skillet or griddle over medium-high to high heat. Add the protein; sear until nicely browned and cooked through. Remove the protein and set aside.
  4. Reduce heat slightly (medium or medium-low). Add 3 tablespoons of unsalted butter to the pan. Once melted, add the minced garlic and the white parts of the green onions. Sauté gently for 60–90 seconds until fragrant and just beginning to turn golden—do not let the garlic burn.
  5. Once the garlic is fragrant, add the remaining 3 tablespoons of butter. Let it melt and bubble until it begins to foam and the milk solids turn a light, nutty brown (Brown Butter).
  6. Return the cooked protein to the pan. Add the drained noodles, the mixed vegetables, and pour the reserved sauce mixture over everything.
  7. Increase heat to medium-high. Using tongs or a sturdy spatula, toss everything vigorously for 2–3 minutes until the noodles are evenly coated, heated through, and have absorbed most of the sauce.
  8. Remove from heat immediately. Stir in the green parts of the green onions. Serve immediately.