Ingredients

The following ingredients have 4 Servings
  • 1 cup hot water
  • ¼ cup soy sauce (low sodium)
  • 2 tablespoon oyster sauce
  • 2 tablespoon Chinese cooking wine
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoon cornstarch
  • 2 tablespoon peanut oil
  • 2 cloves garlic (minced)
  • 1 medium carrot (julienned or thinly sliced)
  • 4 cups cabbage (shredded, I used Napa cabbage)
  • 12 ounce chow mein noodles
  • 3 green onions (chopped)
  • 1 cup bean sprouts

Instruction

  • Make chow mein sauce: In a medium size bowl whisk all the sauce ingredients together and set aside. 
  • Stir-fry veggies: In a wok or a large skillet or frying pan heat the peanut oil. Add the garlic and saute for 30 seconds. Stir in the carrots and cook for another minute until they start to soften a bit. Stir in the cabbage and saute for 2 more minutes until the cabbage is wilted.
  • Add noodles and sauce: Add the noodles to the wok. Give the sauce a quick stir, then pour over the noodles. Let them cook for 2 minutes before tossing them around in the sauce. Keep tossing them around and within 3 to 5 minutes they will soften and cook completely.
  • Add the green onions and bean sprouts: Add in the green onions and bean sprouts and toss everything together.
  • Serve: Serve while warm. If preferred drizzle some hot sauce over the noodles.