Step 1

Prepare vegetables by mincing garlic and ginger, slicing white onion, cabbage, and celery. Set aside in separate bowls.

Step 2

Mix sauce in a bowl by combining low sodium light soy sauce, sugar, shaoxing wine, white pepper, sesame oil, msg, cornstarch, and chicken broth.

Step 3

If using chow mein noodles, blanch for 30 seconds in boiling water then drain and pat dry. If using fresh pancit noodles, separate noodles and set aside.

Step 4

Add 2 tbsp of neutral oil over high heat to a wok or pan and saute garlic and ginger for 30 seconds. Add vegetables and stir fry for 2 minutes until charred.

Step 5

Add noodles and stir fry for 1-2 minutes to char noodles. Add the sauce and mix together, stir frying for an additional 2-3 minutes over high heat until the sauce has absorbed and noodles are dry. Enjoy!