Ingredients:

  • 1 lb (450g) Fresh or Dried Chow Mein Noodles
  • 1 tsp Vegetable Oil (for tossing noodles)
  • 1/4 cup (60ml) Low-Sodium Soy Sauce
  • 2 Tbsp Dark Soy Sauce
  • 2 Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 Tbsp Toasted Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Granulated Sugar
  • 1 tsp Ground White Pepper
  • 2 Tbsp Water
  • 1 tsp Cornstarch mixed with 1 Tbsp cold water (slurry)
  • 2 Tbsp Vegetable Oil (for cooking)
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, minced
  • 1 cup (about 120g) Napa Cabbage, thinly shredded
  • 1 cup (about 100g) Green Cabbage, thinly shredded
  • 1 large Carrot, thinly sliced or julienned
  • 2 Celery Stalks, thinly sliced diagonally
  • 1/2 cup (about 60g) Yellow Onion, thinly sliced
  • 2 Green Onions (Scallions), green parts sliced for garnish

Instructions:

  1. Cook noodles according to package directions until just al dente. Drain immediately, rinse briefly with cold water to stop cooking, toss lightly with 1 tsp of oil, and set aside.
  2. In a small bowl, whisk together the Low-Sodium Soy Sauce, Dark Soy Sauce, Oyster Sauce, Sesame Oil, Rice Vinegar, Sugar, and White Pepper. Set the cornstarch slurry aside.
  3. Heat the wok over high heat until shimmering. Add 2 Tbsp of cooking oil until almost smoking. Add the minced garlic and ginger; stir-fry rapidly for about 15 seconds until fragrant.
  4. Add the onions, carrots, and celery. Stir-fry vigorously for 1.5 minutes. Add the cabbage and cook for another 1 minute until crisp-tender. Push vegetables to the side of the wok.
  5. Pour the prepared Sauce Base mixture into the centre of the wok. Bring it to a quick simmer. Whisk the cornstarch slurry again and slowly pour it into the simmering sauce while stirring constantly until the sauce thickens slightly.
  6. Add the cooked, drained noodles to the wok. Using tongs, toss everything vigorously to ensure the noodles are evenly coated with the sauce and mixed well with the vegetables. Cook for 1–2 minutes until heated through.
  7. Remove from heat. Toss with half of the sliced green onions. Transfer immediately to serving bowls and garnish with the remaining green onions before serving.