First, we'll start by preparing our ingredients.

Slice celery (2 oz) diagonally.

Slice carrot (1 oz) into thin planks, stack together and julienne into thin strips.

Stack cabbage (2 oz) leaves together, cut into thin strips.

Cut ends off seafood mushrooms (2 oz), soak in bowl of cold water, drain.

Cut green onion (2 piece) into 3/4 inch-long pieces.

Cut chicken (3 oz) into about 1/3 - 1/2 inch slices.

Cut shrimp (4 oz) in half lengthwise. Skip this step if using smaller shrimp.

Cut char siu (3 oz) into slices.

In a bowl, combine light soy sauce (1 tbsp), oyster sauce (1 tbsp), dark soy sauce (1 tsp), salt (0.50 tsp), and sugar (1 tsp).

For the chicken (3 oz), marinate it in a bowl with salt (0.50 tsp), cornstarch (1 tsp), and water (2 tbsp).

For the shrimp, marinate it in another bowl with cornstarch (1 tsp) and water (1 tsp).

First, we'll steam the noodles (18 oz).

Place steamer rack in a wok. Add a couple inches of boiling water, but stop before you reach the top of the steaming rack. Turn the heat to high.

Place chow mein noodles on a plate or a perforated steamer basket. Put it into the wok and cover with lid.

Once the water is boiling, begin your timer for 10 minutes with the stove on high heat.

Once the time’s up, take out the noodles and remove the steamer rack.

Then, we'll briefly blanch the vegetables and cook the noodles.

With the heat still on high and the water boiling, blanch all the vegetables for 20 secs

Use spider strainer to remove the vegetables, let excess water drain

Dump the noodles directly into the boiling water in the wok. Loosen up the noodles and cook for 5-6 minutes on medium-high heat. If you break apart a strand of noodle and the center has a pale dot, the noodle is not fully cooked through and it needs a bit more time. If there’s no white dot, it’s ready.

Drain the cooked noodles through a colander.

First, stir-fry chicken + shrimp. Heat a clean wok on high heat, add oil (2.0 tbsp)

Spread chicken out to maximize surface contact for searing, lower heat to medium.

After 10-15 seconds, once the bottoms are seared, stir chicken. Stir-fry for 40-50 seconds until it’s nearly cooked through

Add shrimp to the chicken, stir-fry for 50 secs, transfer everything to plate

Then, stir-fry the noodles.

Add noodles to wok, increase to high heat, add oil (0.99 tbsp) around perimeter of wok

Spread out the noodles, leave them alone for 45 secs to give them time to sear

When the bottom’s taken on a nice golden brown sear, flip the noodles around so that a new side of the noodles can sear. Pan-fry for another minute so this side can also get golden-brown

Stir again, then let the noodles pan-fry for a final 30 seconds

Finally, stir-fry everything.

Loosen up noodles, reduce heat to low, pour sauce onto noodles, stir to distribute

Add chicken + shrimp back to wok, add seafood mushrooms by placing them under the noodles to cook, increase heat to high

Add char siu + vegetables, stir-fry everything for 1 min

Drizzle sesame oil (1 tsp), give a final stir

Turn off heat and plate the chow mein.