Ingredients
2 tablespoons Soy Sauce
2 tablespoons Oyster Sauce
2 tablespoons Sherry
2 teaspoons Sugar
1 teaspoon Sesame Oil
1/2 teaspoon Pepper
10 ounces Chow Mein Noodles [dry]
2 tablespoons Olive Oil
1/2 Onion [thinly sliced]
1 Carrot [peeled and cut into thin strips]
8 ounces Snow Peas [sliced on a bias, a 45 degree angle]
6 Baby Corn [sliced legthwise]
1 cup Savoy Cabbage [shredded]
3 tablespoons Sesame Seeds [for garnish]
Preparation
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
