- Noodles: 8 oz (225g) of Chow Mein noodles or thin egg noodles
- Vegetables:1 cup shredded cabbage1 cup julienned carrots1 bell pepper, sliced thinly3 green onions, chopped1 cup bean sprouts
- Protein (optional):1 cup cooked chicken breast, sliced thinlyor 1 cup tofu, cubed
- Sauce:3 tablespoons soy sauce2 tablespoons oyster sauce1 tablespoon hoisin sauce1 teaspoon sesame oil1 teaspoon sugar1/2 cup chicken broth or water
- Others:2 cloves garlic, minced2 tablespoons vegetable oilSalt and pepper to taste
Large pot
Wok or large skillet
Strainer
Spatula or tongs
Knife and cutting board
Cook the Noodles:Boil water in a large pot and cook the Chow Mein noodles according to the package instructions. Drain and set aside. Prepare the Sauce:In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and chicken broth (or water). Set aside. Stir-Fry the Vegetables:Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.Add the shredded cabbage, julienned carrots, and sliced bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp. Add the Protein:If using chicken or tofu, add it to the wok and stir-fry for another 2-3 minutes until heated through. Combine Noodles and Sauce:Add the cooked noodles to the wok and pour the sauce over the top. Toss everything together until the noodles are evenly coated with the sauce and heated through, about 2-3 minutes. Add the Final Touches:Add the bean sprouts and chopped green onions. Toss everything together for another minute. Season and Serve:Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy!
