Ingredients:

  • 1 lb / 450g fresh or dried Chow Mein noodles (or egg noodles, if Chow Mein unavailable)
  • 1 tbsp / 15ml sesame oil
  • 1 tbsp / 15ml vegetable oil (or peanut oil)
  • 1 onion, thinly sliced (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 1 tbsp / 15g)
  • 1 inch / 2.5cm ginger, peeled and grated (about 1 tbsp / 15g)
  • 1 red bell pepper, thinly sliced (about 1 cup / 150g)
  • 1 carrot, julienned (about ½ cup / 75g)
  • 1 cup / 100g broccoli florets, cut into small pieces
  • 1 cup / 100g sliced mushrooms (shiitake, cremini, or button)
  • 4 green onions, thinly sliced (white and green parts separated)
  • 1 cup / 50g bean sprouts
  • ¼ cup / 60ml low-sodium soy sauce
  • 2 tbsp / 30ml oyster sauce (vegetarian oyster sauce available)
  • 1 tbsp / 15ml sesame oil
  • 1 tbsp / 15ml rice vinegar
  • 1 tsp / 5ml cornstarch (cornflour)
  • ½ tsp / 2.5ml sugar
  • ¼ tsp / 1.25ml white pepper
  • Sesame seeds (optional)
  • Chili flakes (optional)

Instructions:

  1. Cook the noodles according to package directions. Drain well and toss with 1 tbsp sesame oil to prevent sticking. Set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, sugar, and white pepper. Set aside.
  3. Heat vegetable oil in a wok or large pan over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add garlic and ginger; cook for 30 seconds until fragrant.
  4. Add red bell pepper, carrot, and broccoli to the wok. Stir-fry for 3-4 minutes, until slightly tender-crisp.
  5. Add mushrooms and white parts of green onions. Stir-fry for 1 minute. Add bean sprouts and cooked noodles.
  6. Pour the prepared sauce over the noodles and vegetables. Toss everything together, ensuring the noodles are well coated with the sauce. Cook for 1-2 minutes, until the sauce has thickened slightly.
  7. Garnish with the green parts of green onions, sesame seeds, and chili flakes (if using). Serve immediately.