Vegetable Lo Mein with Cabbage and Shiitake

What you need

• 450 g (1 lb) fresh lo mein egg noodles, or dried egg noodles cooked to packet directions
• 2 tbsp light soy sauce
• 2 tsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1/4 tsp white pepper
• 60 ml (1/4 cup) chicken stock, or water
• 1 tbsp sesame oil, divided
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 4 green onions, cut into 5 cm (2 in) lengths, whites and greens kept apart
• 1 carrot, cut into thin matchsticks
• 100 g (3 1/2 oz) shiitake mushrooms, sliced
• 75 g (1/2 cup) snow peas, trimmed
• 200 g (3 cups) napa cabbage, shredded

Method

Restated from the original video

1. 1

   Stir the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper and stock together in a small bowl.

2. 2

   Loosen the noodles and cook them in boiling water for 1-2 min, just until tender. Drain, toss with half of the sesame oil and set aside.

3. 3

   Heat the vegetable oil in a wok over high heat until it shimmers.

4. 4

   Add the garlic and the white parts of the green onions and stir-fry for 30 seconds, until fragrant.

5. 5

   Add the carrot and shiitake and toss for 1 min. Add the snow peas and stir-fry 1 min more.

6. 6

   Add the cabbage and keep tossing until it just wilts, about 1 min.

7. 7

   Tip in the noodles, pour the sauce over and toss with tongs until every strand is coated and glossy and the noodles are hot, 2-3 min.

8. 8

   Toss in the green parts of the green onions and the rest of the sesame oil. Serve straight away.

Imported from khinskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.