Ingredients

The following ingredients have 2 Servings
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Vinegar (or White Wine Vinegar )
  • 2 Teaspoon Chili Sauce
  • 1/2 Teaspoon Sugar
  • 7 ounces Lo Mein Noodles (~1 packet)
  • 2 Tablespoons Oil
  • 1 Tablespoon Ginger + Garlic (*see Notes)
  • 3/8 cup Cabbage (shredded)
  • 2/3 cup Carrot (cut into matchsticks)
  • 2 Tablespoon Water
  • 3 Green Onions

Instruction

  • Prepare your veggies by cutting them small as mentioned in the ingredients.
  • Prepare the Sauce. Mix the soy sauce, vinegar, chili sauce, and sugar together. Keep aside.
  • Grab a pot and fill it with water to cook the noodles. Let it boil and then add all the noodles. Get a timer and time it at 2 1/2 minutes (or prepare according to packet instructions). We need to cook the noodles half way or they will get mushy while stir frying.
  • Place your wok or large pan over low fire and add the oil and stir fry your Ginger and Garlic shortly.
  • Then add the shredded cabbage and carrot and stir-fry for high heat for 1-2 minutes so that the ingredients get slightly soft.
  • Now add in the cooked noodles.
  • Pour the previously prepared sauce and 2 Tablespoon of water, over the noodles. Stir fry and mix the whole content for 2 minutes on high heat or until all the ingredients are slightly soft (don't overcook!). The content should not stick to the wok.
  • Finish by topping the noodles with the sliced green onion stalks and serve hot directly.