Description
A delightful and healthier version of Chow Mein featuring vibrant vegetables and a savory sauce, perfect for weeknight dinners or gatherings.
Ingredients
- ½ small cabbage, thinly sliced
- 5 green onions, sliced (reserve green tops)
- 2 carrots, julienned
- 300g egg noodles
- 4 tbsp neutral cooking oil
- 1 tsp toasted sesame oil (optional)
- 1.5 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (regular or vegetarian)
- 3 garlic cloves, grated
- 1 tsp sugar
- 2 tbsp water
Instructions
- Cook the noodles according to the package instructions, then drain and set aside.
- In a large pan or wok, heat cooking oil over high heat until it shimmers.
- Add grated garlic and stir quickly to prevent burning.
- Toss in sliced cabbage, carrots, and the white parts of the green onions, stirring constantly.
- Add the cooked noodles to the pan along with light soy sauce, dark soy sauce, oyster sauce, sugar, and optional sesame oil. Mix thoroughly.
- Add 2 tablespoons of water to the pan to help steam the vegetables.
- Serve hot, garnished with the reserved green onion tops.
Notes
For added flavor, consider marinating any proteins before adding them to the dish. Avoid overcrowding the pan for the best results.