Ingredients:

  • 1 lb (450 g) Steamed/Par-boiled Chow Mein Noodles
  • 1 tbsp (15 ml) Neutral Oil (for coating cooked noodles)
  • 2 tbsp (30 ml) Neutral, High-Smoke Point Oil (for cooking)
  • 1 medium Yellow Onion, sliced thinly
  • 3 stalks Celery, sliced thinly on the bias
  • 4 cups (400 g) Green Cabbage, thinly shredded
  • 3 tbsp (45 ml) Low-Sodium Soy Sauce
  • 1 tbsp (15 ml) Dark Soy Sauce
  • 1 tbsp (15 ml) Oyster Sauce (optional, recommended)
  • 1 tbsp (15 ml) Granulated Sugar
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 2 tbsp (30 ml) Water or Low-Sodium Chicken Broth

Instructions:

  1. Prepare the Sauce: Whisk together the low-sodium soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and water/broth until the sugar is dissolved. Set aside.
  2. Cook and Prep Noodles: If using dried noodles, cook them according to package directions, draining 1 minute before al dente. If using fresh steamed noodles, boil briefly (30–60 seconds) to loosen. Drain immediately, rinse quickly with cold water, and toss with 1 tbsp of neutral oil to prevent sticking. They must be as dry as possible.
  3. Slice Vegetables: Ensure all vegetables (onion, celery, cabbage) are sliced uniformly and staged next to the stove (mise en place is essential).
  4. Heat the Pan: Place the wok or largest frying pan over high heat. Add the 2 tbsp of neutral cooking oil and heat until it is shimmering and just beginning to smoke lightly (achieving 'wok hei').
  5. Sauté the Harder Vegetables: Add the sliced yellow onion and celery to the wok. Stir-fry aggressively for 2–3 minutes until they start to soften slightly but still retain a good crunch.
  6. Add Cabbage: Introduce the shredded cabbage. Continue to stir-fry rapidly for 1–2 minutes, until the cabbage wilts slightly, absorbing the oil.
  7. Introduce Noodles: Push the vegetables to one side of the wok. Add the prepped noodles to the empty space. Allow the noodles to sit briefly (15–20 seconds) on the hot surface to develop a bit of char, then toss to combine with the vegetables.
  8. Sauce and Finish: Pour the prepared sauce mixture evenly over the noodles and vegetables. Toss vigorously and continuously for 60–90 seconds, ensuring every noodle strand is coated. The sauce should quickly reduce and cling to the noodles.
  9. Final Check: Taste and adjust seasoning if necessary (a pinch more soy sauce if needed). Serve immediately while piping hot.