Vegetable Chow Mein

Ingredients

• Egg Noodles

  250 g

  $1.13

• Cabbage

  150 g

  $0.18

• Carrots

  1 medium

  $0.21

• Spring onions

  3 stalks

  $0.24

• Garlic

  2 cloves

  $0.08

• Soy sauce

  2 tbsp

  $0.13

• Toasted Sesame Oil

  1 tsp

  $0.07

• Granulated White Sugar

  1/2 tsp

  $0.01

• Vegetable oil

  2 tbsp

  $0.09

• Ground White Pepper

  1/4 tsp

  $0.03

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Boil egg noodles according to package directions until al dente, drain thoroughly, rinse with cool water, and toss with a few drops of vegetable oil.

2. 2

   Julienne the carrot, finely shred the cabbage, and slice the spring onions into 2-inch segments.

3. 3

   Whisk together soy sauce, sesame oil, sugar, and ground white pepper in a ramekin.

4. 4

   Heat vegetable oil in a large wok over high heat, add the minced garlic and white parts of spring onions, stir-frying for 30 seconds.

5. 5

   Toss in shredded cabbage and carrots, stir-frying rapidly for 2 minutes until slightly softened but still crisp.

6. 6

   Add the drained noodles to the wok, spreading them out to get maximum heat contact.

7. 7

   Pour the prepared sauce evenly over the noodles and toss vigorously for 2 to 3 minutes until steam billows and noodles absorb the sauce.

8. 8

   Fold in the green spring onion segments, toss for 30 seconds, and transfer immediately to warm bowls.