Step 1

In a small mixing bowl, mix soy sauce, oyster sauce and water. Set aside.

Step 2

Slice cabbage, celery and onion and set aside.

Step 3

In 4 quarts of unsalted water, bowl the Canton noodles until just soft (al dente texture). About 1 minute. Drain and set aside.

Step 4

In your wok (or large sauté pan with deep sides), on the highest heat setting, add the sesame and canola oil. Once oil becomes very hot, add the onion and celery, and stir fry for 30 seconds. You don’t want to overcook; the vegetable should remain crisp.

Step 5

Add the drained Canton noodle, sliced cabbage and Chow Mein sauce. Toss all ingredients in the wok until the noodles and vegetable are well coated in the Chow Mein Sauce and the vegetables are slightly softened, but still crisp.