I’ve been on a lo mein kick recently. I’ve made a version of this recipe with deer hearts, pheasant, turkey, duck, and goose. It’s a versatile recipe that works with just about any protein, comes together quickly, and reheats as leftovers well. 

I’ve found that there are a couple of key items when it comes to making good lo mein. First, you need a big pan and high heat. Crowding the pan or not cooking with high enough heat (your smoke detector will go off if you're doing it right) robs the dish of its texture and flavor. Work in smaller batches as needed.

Secondly, good noodles are a must. We’ve been buying fresh lo mein noodles at a local asian grocery store, and they are leaps and bounds better than the dried stuff you can find in the international aisle of big box stores. If you can get them, get them, it's worth it. Otherwise, you’re kinda missing out on the best part of this dish.

I marinate the goose in the same sauce I use to finish the dish. The recipe below is enough to marinate two large goose breasts with plenty left over for the noodles. If you love it, make a bunch, it keeps well in the fridge.

Aside from marinating the meat, the rest of the dish is just a matter of timing. Get all your ingredients together- once you start cooking, the dish comes together real fast, and scrambling around for ingredients is a surefire way to overcook something.

Goose Lo Mein

Servings: around 4

Prep time: overnight

Cook time: 15 mins

Ingredients:

Marinade and sauce:

½ cup stock

¼ cup oyster sauce

¼ cup + 2 tbsp soy sauce

2 tsp sesame oil

1 tsp sugar

½ tsp white pepper

~1 lbs of cooked lo mein noodles (al dente)

2 goose breasts, skinned

3 cloves garlic, minced

½ cup shiitakes mushrooms, rehydrated, sliced

3/4 cup carrots, julianned 

½ cup bamboo shoots

½ cup water chestnuts, sliced

½ cup baby corn

1 ½ chinese mustard greens, sliced

~2 tbsp Shaoxing wine

Scallions (optional)

Chili crisp (optional)

Method:

Combine all ingredients for the sauce/marinade and stir to combine.

Slice goose breasts about ⅛” thick, crosswise. 

Pour about ⅓ of the sauce over the sliced goose, toss and cover. Marinate overnight.

When ready to cook, drain off most of the marinade from the goose breast.

Prep all the remaining ingredients, heat a large skillet over medium high heat.

Add some oil and add the goose to the pan in a single layer, cook for about 1 minute, stir and flip, cook for another minute until about 80% done, remove from pan and set aside. Leave juices in the pan. 

Turn heat to high, add in garlic, carrots, mushrooms, bamboo, corn, and chestnuts. Cook for about 1 minute, toss and cook for another minute. Add in greens, toss and cook for another minute. Delgaze pan with shaoxing wine, toss and add in cooked goose.

Toss, add in noodles, stir, add in sauce, toss. Serve immediately, garnish with scallions if desired. I like to add a little chili crisp to mine.