1-Season the cubed chicken: with 1 tablespoon garlic powder, salt to taste, pepper to taste, 1 tablespoon fish sauce, and 1 teaspoon grated ginger. This step infuses the meat with flavor right from the start.

2-Cook the 8 ounces of buckwheat lo mein noodles: for 1-2 minutes less than the package says, then drain and set them aside to keep that perfect texture.

3-Heat your pan: until it’s really hot, then add cooking oil and butter as needed. Cook the seasoned chicken until it’s golden brown, which takes about 15 minutes stir occasionally for even cooking. During the last 2 minutes, toss in the 10 minced garlic cloves and more butter; cook until the garlic browns, then remove everything from the pan to avoid overcooking.

4-Sautéing the Vegetables: Now, in that same hot pan, sauté the vegetables: 2 cups shredded cabbage, 2 shredded carrots, 4 sliced green onions, 2 teaspoons grated ginger, 6 ounces sliced mushrooms, 2 cups broccoli, and 2 celery stalks. Let them brown for about 8 minutes, adding butter as you go to keep things flavorful and moist.

5-Final step: Once the veggies are ready, bring back the chicken and garlic to the pan and add the cooked noodles. Finally, toss it all together with the remaining butter, 1/4 cup soy sauce, 1 teaspoon black pepper, 1 tablespoon hoisin sauce, and another 1 teaspoon fish sauce. If you like it spicy, sprinkle in some Szechuan peppercorns. This whole process takes around 25 to 30 minutes, making it a quick win for busy nights.