2tablespoonssesame oil, divided into 1 TBS each(can substitute olive oil or vegetable oil)
2carrotsabout 1 cup, cut into matchsticks/julienned
2celery stalksabout 1 cup, diced
1cupmushroomscleaned and sliced
1cupstock or brothchicken or vegetable
¼cupsoy saucelow sodium
¼cupoyster sauce(can substitute hoisin, additional soy sauce, or worcestershire sauce)
½pounddried chow mein noodles (also called Chinese egg noodles)cook to al dente (8 ounces dry) - (can substitute ramen noodles in a pinch)
¼cupscallions or green onionsgarnish
In a large pan over medium high heat, heat 1 tablespoon of sesame oil. Add al dente noodles and fry in pan, stirring constantly, until turning brown and slightly crispy, about 3-4 minutes. Set noodles aside.
Heat remaining sesame oil in pan and cook onion, carrots, and celery until almost tender, about 3-4 minutes.
Add in mushrooms and cook for an additional minute. Stir in garlic and ginger and cook for 30 seconds.
Pour in stock, soy sauce, and oyster sauce. Let simmer for 10 minutes until reduced by ⅓
Stir in pasta, snow peas, and cabbage and cook for an additional 2 - 3 minutes until the noodles are warmed through and coated in sauce.
Immediately before serving, toss in cilantro until just combined, and garnish with chopped scallions.
Serves 4 as a side dish or 2 as a meal. Calories are automatically generated. For best results calculate based on your exact ingredients.