Ingredients:

  • 1 lb Fresh Chow Mein Noodles (par-cooked, thick, or Yakisoba noodles)
  • 1 tsp Neutral Oil (Canola or Peanut, for coating noodles)
  • 1/2 medium Yellow Onion, thinly sliced
  • 2 large Celery Stalks, sliced thinly on the diagonal
  • 2 cups packed Green Cabbage, shredded or thinly sliced
  • 3 Tbsp Low-Sodium Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 2 Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1/2 tsp Granulated Sugar
  • 1 Tbsp Water (or low-sodium chicken stock)
  • 2 Tbsp Neutral Oil (Canola or Peanut, for high-heat stir-frying)
  • 1 tsp Toasted Sesame Oil
  • Salt and White Pepper, to taste

Instructions:

  1. Noodle Preparation: If using fresh noodles, rinse briefly in warm water to loosen and remove starch. Drain the noodles thoroughly and toss immediately with 1 tsp of neutral oil to prevent sticking. Separate the strands completely. Set aside.
  2. The Sauce and Mise en Place: In a small bowl, whisk together the low-sodium soy sauce, dark soy sauce, oyster sauce, sugar, and water or stock. Ensure all vegetables are sliced to a uniform, thin size for rapid cooking.
  3. Stir-Frying the Vegetables: Place the wok or large skillet over high heat until it just begins to smoke. Add 2 Tbsp of neutral oil. Add the sliced onion and celery, and stir-fry rapidly for 60-90 seconds until they are slightly softened but still crunchy.
  4. Add Cabbage: Introduce the shredded cabbage. Stir-fry for another 60 seconds until the volume slightly reduces. Season lightly with a pinch of salt and white pepper.
  5. Introduce Noodles: Push the vegetables to the side of the wok. Add the prepared noodles directly to the center. Toss quickly with the vegetables for about 30 seconds to heat the noodles through.
  6. Finish the Dish: Pour the prepared sauce mixture evenly over the noodles and vegetables. Using tongs, toss the chow mein continuously for 1–2 minutes until the sauce is fully absorbed, the noodles are uniformly coated in the rich, dark brown color, and are piping hot.
  7. Serve: Remove the wok from the heat. Drizzle with 1 tsp of toasted sesame oil and toss one final time. Taste and adjust seasoning if necessary. Serve immediately while hot.