Ingredients:

  • 8 oz (225g) fresh or dried Chow Mein Noodles (or spaghetti, linguine, or yakisoba noodles as substitutes), cooked according to package directions.
  • 1 tablespoon vegetable oil (or canola oil)
  • 1/2 cup (50g) shredded cabbage
  • 1/4 cup (25g) shredded carrots
  • 1/4 cup (25g) thinly sliced celery
  • 1/4 cup (25g) chopped yellow onion
  • 2 green onions, chopped for garnish (optional)
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon oyster sauce (vegetarian oyster sauce substitute ok)
  • 1 tablespoon brown sugar (packed)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon cornstarch
  • 1/4 cup (60ml) chicken broth (or vegetable broth)
  • 1/4 teaspoon ground white pepper (or black pepper if preferred)
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, minced

Instructions:

  1. Cook noodles according to package directions. Drain well. Toss with 1 tablespoon of vegetable oil to prevent sticking.
  2. In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
  3. Heat the skillet or wok over medium-high heat. Add the shredded cabbage, carrots, celery, and chopped onion. Stir-fry for 2-3 minutes, until slightly softened.
  4. Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and vegetables.
  5. Toss everything together well, ensuring the noodles are coated evenly with the sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and the noodles are heated through.
  6. Garnish with chopped green onions (if desired) and serve immediately.