Ingredients:
- 8 oz (227g) Dried Chow Mein Noodles (or thin spaghetti/lo mein noodles)
- 5 Tbsp Neutral Oil (e.g., Canola, Vegetable, or Peanut), divided
- 1/2 medium White Onion, thinly sliced
- 2 stalks Celery, thinly sliced on the diagonal
- 3 cups Green Cabbage, thinly shredded
- 1 medium Carrot, julienned
- 3 cloves Garlic, minced
- 1 tsp Ginger, freshly grated
- 3 Tbsp Low Sodium Soy Sauce
- 1 tsp Dark Soy Sauce
- 2 Tbsp Oyster Sauce
- 1 tsp Toasted Sesame Oil
- 2 tsp White Granulated Sugar
- 1/4 cup Chicken Broth (or Water)
- 1/4 tsp White Pepper
- 3 Green Onions (Scallions), thinly sliced (for garnish)
Instructions:
- Bring a large pot of salted water to a rolling boil. Cook noodles according to package directions until they are al dente (firm to the bite). Drain immediately and rinse briefly with cold water to stop cooking. Toss lightly with 1 Tbsp of oil to prevent sticking. Set aside.
- Prepare the Signature Sauce: In a small bowl, whisk together the low sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, chicken broth, and white pepper until the sugar is dissolved. Set aside.
- Heat the wok over high heat until smoking slightly. Add 1 Tbsp of neutral oil. Add the sliced onion and celery. Stir-fry vigorously for 1 minute until they just begin to soften.
- Push the onion and celery to one side of the wok. Add the remaining 1 Tbsp of oil to the cleared space. Add the julienned carrots, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant. Toss everything together.
- Add the shredded cabbage to the wok. Stir-fry aggressively for 1–2 minutes until the cabbage wilts but still retains a good snap.
- Add the cooked and drained noodles to the wok. Pour the prepared sauce evenly over the noodles and vegetables.
- Toss the mixture constantly and quickly over high heat for 2–3 minutes, ensuring the sauce coats everything and slightly caramelizes without burning.
- Transfer immediately to serving plates and garnish generously with sliced green onions.