Vegetable Chowmein Stir-Fry

Ingredients

• about 450 g Chowmein Noodles
• 1 cup Cabbage
• 1/2 cup Carrots
• 1 medium Bell Pepper
• 1/2 medium Onion
• 3 tablespoons Soy Sauce
• 1 tablespoon Oyster Sauce
• 1 tablespoon Sesame Oil
• 2 cloves Garlic
• 2 tablespoons Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 450 g of chowmein noodles in a large pot of boiling water until they are tender but still slightly firm, about 5-7 minutes. Drain the noodles well and set them aside.
2. 2Prepare your vegetables: thinly slice the 1 cup of cabbage, cut the 1/2 cup of carrots into thin matchsticks, slice the 1 medium bell pepper into thin strips, and thinly slice the 1/2 medium onion. Finely mince the 2 cloves of garlic.
3. 3Heat a wok or large skillet over medium-high heat. Add the 1 tablespoon of sesame oil and let it get hot, which should take about 30 seconds. Add the minced 2 cloves of garlic and stir-fry for 30 seconds until it smells fragrant, being careful not to burn it.
4. 4Add the sliced 1/2 medium onion, 1 cup of cabbage, 1/2 cup of carrots, and the sliced 1 medium bell pepper to the wok. Stir-fry for 5-7 minutes, or until the vegetables are tender but still have a slight crispness. You should see them become slightly softened and brighter in color.
5. 5Add the cooked and drained about 450 g of chowmein noodles to the wok with the vegetables. Toss everything together to combine.
6. 6Pour the 3 tablespoons of soy sauce and 1 tablespoon of oyster sauce over the noodles and vegetables. Stir-fry for another 2-3 minutes, tossing constantly, until the noodles and vegetables are evenly coated in the sauce and heated through.
7. 7Divide the vegetable chowmein among four plates. Garnish each serving with the 2 tablespoons of chopped green onions before serving immediately.

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