Instructions

• Cook 7 oz (200 g) dry lo mein noodles according to package instructions. Rinse noodles under cold water, drain well, and set aside.
• In a small bowl, combine 1 1/2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 1/2 cup chicken broth, and 1 teaspoon sesame oil. Stir until blended and set the sauce aside.
• Heat a large skillet or wok over high heat until hot. Add 2 tablespoons cooking oil and swirl to coat the pan.
• Mince or finely chop 3 cloves garlic. Add the garlic to the hot oil and sauté 15–30 seconds, until fragrant (do not let it brown).
• Add 8 oz (230 g) shrimp to the skillet and stir-fry 1–2 minutes, until the shrimp turn opaque and the edges curl.
• Add 6 oz (175 g) sliced bok choy and 8 oz (175 g) sliced red bell pepper to the skillet. Stir-fry 1–2 minutes, until the vegetables are crisp-tender.
• Pour the prepared sauce into the skillet and stir to combine. Let the sauce come to a gentle simmer and heat for about 30–60 seconds.
• Add the cooked, drained lo mein noodles to the skillet. Toss or stir gently for 1–2 minutes so the noodles are fully coated in the sauce and heated through.
• Remove from heat, sprinkle white sesame seeds over the lo mein, and serve hot.