Ingredients:

  • 1 pound (454g) fresh or dried chow mein noodles
  • 1 tablespoon (15ml) vegetable oil (for tossing noodles)
  • 1 tablespoon (15ml) vegetable oil
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 2 stalks celery, thinly sliced on the bias (about 1 cup)
  • ½ cup (50g) shredded cabbage
  • ¼ cup (25g) sliced carrots
  • Optional: 1/2 cup of shiitake mushrooms (sliced)
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce
  • 1 tablespoon (15ml) dark soy sauce
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon (5g) granulated sugar
  • ½ teaspoon (2.5ml) white pepper
  • 1 tablespoon (15ml) water
  • 1 teaspoon (5ml) cornstarch

Instructions:

  1. Cook noodles according to package directions. Drain and toss with 1 tablespoon of vegetable oil to prevent sticking.
  2. In a small bowl, whisk together all the sauce ingredients until the cornstarch is fully dissolved. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the onion, celery, cabbage, carrots, and mushrooms (if using). Stir-fry for 2-3 minutes, or until the vegetables are slightly softened but still crisp.
  4. Add the cooked noodles to the wok with the vegetables. Toss to combine.
  5. Pour the prepared chow mein sauce over the noodles and vegetables. Stir-fry continuously for 2-3 minutes, or until the sauce thickens and coats everything evenly. Ensure all the noodles are heated through.
  6. Serve hot, garnished with sesame seeds or chopped green onions, if desired.