Ingredients:
- oz (340g) Dried Lo Mein or Egg Noodles
- lb (450g) Chicken breast or Shrimp, sliced thinly (or firm tofu)
- medium Onion, thinly sliced
- medium Carrot, julienned
- cups (200g) Green Cabbage, thinly shredded
- stalks Scallions (Green Onions), sliced (whites separated from greens)
- Tbsp (60ml) Low-Sodium Soy Sauce
- tsp (5ml) Dark Soy Sauce
- Tbsp (45ml) Oyster Sauce (or vegetarian alternative)
- Tbsp (15ml) Rice Vinegar
- tsp (10ml) Toasted Sesame Oil
- tsp (5g) Brown Sugar
- /2 tsp Freshly Ground Black Pepper
- Tbsp (45ml) Neutral High-Heat Oil (Canola or Peanut)
- cloves Garlic, minced
- tsp (5g) Fresh Ginger, grated
Instructions:
- Boil the noodles according to package directions until just shy of al dente. Drain immediately and rinse briefly with cold water to stop cooking. Toss lightly with a teaspoon of neutral oil.
- In a small bowl, whisk together the soy sauces, oyster sauce, rice vinegar, sugar, and black pepper. Set aside.
- Heat the wok over high heat until smoking. Add 1 Tbsp of neutral oil. Add the sliced protein. Cook quickly until browned and just cooked through (about 2–3 minutes). Remove from the wok and set aside.
- Add the remaining 2 Tbsp of oil to the hot wok. Add the white parts of the scallions, garlic, and ginger. Stir-fry aggressively for 30 seconds until fragrant.
- Add the carrots and sliced onion. Stir-fry for 1 minute. Add the shredded cabbage and stir-fry for another 1–2 minutes until slightly tender-crisp.
- Return the cooked protein to the wok. Toss in the cooked noodles. Give everything a good toss to combine.
- Pour the reserved sauce mixture over the noodles and vegetables. Toss continuously for 1–2 minutes until the sauce has thickened slightly and coated everything.
- Turn off the heat. Drizzle the toasted sesame oil over the top and toss once more. Garnish with the reserved green parts of the scallions. Serve immediately.