Description
A delightful and authentic chow mein recipe that combines fresh vegetables and egg noodles, delivering a comforting and satisfying dish.
Ingredients
- 1/2 small cabbage, thinly sliced
- 5 green onions/spring onions, sliced (reserve green tops)
- 2 carrots, julienned
- 300g/11 oz 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 package instructions, drain, and set aside.
- In a large pan or wok, heat 4 tablespoons of cooking oil over high heat.
- Add the grated garlic, stirring quickly to prevent burning.
- Stir in the sliced cabbage, carrots, and the white parts of the green onions, cooking until evenly crisp.
- Add the cooked noodles, followed by the light soy sauce, dark soy sauce, oyster sauce, sugar, and optional sesame oil. Mix thoroughly.
- Add 2 tablespoons of water to help steam the vegetables and combine flavors.
- Serve hot, garnished with reserved green onion tops.
Notes
For extra flavor, consider adding chili sauce or fresh peppers while cooking. Store leftovers in an airtight container in the refrigerator.
