Ingredients

The following ingredients have 4 Servings
  • 8 cups water
  • 6 ounces dried chow mein noodles (or fresh (see notes))
  • 3 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ¼ cup unsalted vegetable broth (or stock)
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • 1 cup green cabbage (¼-inch thick slices)
  • ½ cup carrots (shredded)
  • ½ cup bean sprouts
  • ¼ cup green onions (1 ½-inch long pieces)

Instruction

  • In a large pot, bring water to a boil. Add dried noodles and cook according to the manufacturer's directions until tender with some chew (al dente). Alternatively, if using fresh noodles, skip the boiling step.
  • Drain noodles into a colander and rinse with cold water to stop the cooking process. Drain well and set aside.
  • In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, vegetable broth, and cornstarch. Set aside.
  • Heat a large wok or nonstick skillet with high sides over medium-high heat. Once hot, add the vegetable oil. Once the oil begins to shimmer but not smoke, add in garlic and ginger. Stir-fry for 20 seconds, being careful not to burn the aromatics.
  • Add the cabbage and carrots, stir-fry until just tender, about 2 minutes.
  • Add the noodles and sauce. Toss and stir to combine, cook until sauce thickens and coats noodles, about 1 minute. If using fresh noodles, cook until softened and tender, which may require a few additional minutes.
  • Add bean sprouts and green onions, stir-fry until just tender, 1 minute. Serve while still hot.