Ingredients:

  • 1 pound (450g) fresh or dried chow mein noodles (egg noodles)
  • 1 tablespoon vegetable oil (for tossing noodles)
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 2 cups (approx. 200g) celery, sliced diagonally
  • 1 cup (approx. 100g) shredded cabbage (green or napa)
  • 1/2 cup (approx. 50g) sliced carrots (matchstick size)
  • 1/4 cup (approx. 30g) sliced green onions, for garnish
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce (vegetarian oyster sauce acceptable)
  • 1 tablespoon dark soy sauce (for color)
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch (cornflour)
  • 1/2 teaspoon ground white pepper
  • 1/4 cup (60ml) chicken broth (or vegetable broth)
  • 1 teaspoon sesame oil

Instructions:

  1. Cook chow mein noodles according to package directions until al dente. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
  2. In a medium bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, cornstarch, white pepper, chicken broth, and sesame oil until smooth. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the sliced onion and sauté for 2-3 minutes, or until slightly softened and translucent.
  4. Add celery, cabbage, and carrots to the wok. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender. Do not overcook – a bit of crunch is key!
  5. Pour the prepared sauce over the vegetables. Bring to a simmer, stirring constantly until the sauce thickens slightly (about 1-2 minutes).
  6. Add the cooked noodles to the wok. Toss gently to combine with the sauce and vegetables, ensuring the noodles are evenly coated.
  7. Cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through and the sauce has fully coated them.
  8. Garnish with sliced green onions. Serve immediately.