Malaysian Loh Mee

Step 1

Place each mushroom cap on the cutting board and slice straight down into 1/4-inch-thick pieces, slicing through both cap and stem, like cutting bread.

Step 2

Pat the shrimp dry with paper towels so they will cook evenly and brown properly when they hit the hot pan.

Step 3

Bring a large pot of water to a boil over high heat until you see rolling bubbles breaking the surface constantly, about 10 minutes.

Step 4

Add the egg noodles to the boiling water and stir gently with a fork for 5 seconds to separate them, then cook for the time listed on the package until tender but still firm.

Step 5

Drain the noodles in a colander and set aside; do not rinse them, as the starch helps the sauce cling.

Step 6

Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 7

Add the chicken pieces to the hot oil and cook, stirring once every 15 seconds, until the outside turns white and firm, about 3 to 4 minutes.

Step 8

Add the shrimp to the skillet and stir gently with the chicken for 90 seconds until the shrimp curl and turn pink on the outside.

Step 9

Add the sliced mushrooms and stir constantly for 2 minutes until they soften and release their liquid into the pan.

Step 10

Pour in the 1.5 cups of stock and 3 tablespoons of soy sauce, then stir and bring to a gentle simmer (small bubbles breaking the surface slowly) over medium-high heat, about 90 seconds.

Step 11

Pour the cornstarch slurry into the simmering liquid and stir constantly for 60 seconds until the sauce thickens to the consistency of cream—it should coat a spoon.

Step 12

Add the cooked noodles to the skillet and toss with two forks or tongs for 30 seconds until the noodles are evenly coated with the glossy sauce.

Step 13

Divide the loh mee between two bowls, making sure each bowl gets equal noodles, gravy, and protein pieces, and serve while hot.