Step 1

Thinly slice cabbage, carrots and white parts of the green onions/spring onions. Cut the green parts into 2-inch pieces.

Step 2

Mix all the sauce ingredients in a bowl. Keeping this ready makes it easier while stir frying.

Step 3

Boil water and cook noodles 2 minutes less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them.

Step 4

Strain the noodles and dunk them into cold water or rinse them until they have cooled completely. This stops the noodles from overcooking. Strain out excess water and coat in some oil to prevent them from clumping together.

Step 5

Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 minute. Next add the cabbage and stir fry for 1 minute. Next add the white part of green onion/spring onions and mix well.

Step 6

Spread the veggetables around the wok/pan so they can get a light char. Once done, set them aside.

Step 7

Next add some oil and stir fry the noodles for 2-3 minutes on high heat. This enhances the taste and gives it a wok tossed flavor. Use chopsticks or tongs to mix the noodles so they don’t break.

Step 8

Once the noodles have stir-fried well, add the veggetables and mix well.

Step 9

Pour in the sauce and stir fry for 2 minutes. Taste and adjust salt if needed. Some noodle brands are saltier than others.

Step 10

Finally add the green tops of green onions/spring onions and a few drops of sesame oil. Mix well and enjoy your delicious chow mein!