INGREDIENTS
2 tbsp. low-sodium soy sauce
2 tbsp. oyster sauce
2 tbsp. dry sherry
2 tsp. sugar
1 tsp. sesame oil
1/2 tsp. Freshly ground black pepper
10 oz. dry chow mein noodles
2 tbsp. extra-virgin olive oil
1/2 small onion, thinly sliced
1 carrot, peeled and julienned
8 oz. snow peas, thinly sliced on a bias
6 canned and drained baby corn, sliced lengthwise
1 c. shredded savoy cabbage
Toasted sesame seeds, for garnish
DIRECTIONS
- In a mixing bowl, whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, and pepper and set aside. Place noodles in a large, shallow baking dish and top with 4 cups boiling water. Let sit 10 minutes, then drain and set aside.
- In a large skillet or wok over high heat, heat olive oil. Add onion and carrot and cook, 2 minutes. Add snow peas and baby corn and cook 2 minutes more. Add cabbage and cook, 1 minute.
- Add noodles and sauce to skillet and toss until combined. Cook until vegetables have blistered and sauce has coated the entire dish, 2 to 3 minutes. Remove from heat and garnish with sesame seeds.
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DL::JG
