Step 1

Finely shred the cabbage, coarsely mince the ginger and garlic. Peel the carrot and then julienne into very thin pieces. Very thinly slice the celery, red pepper, and mushrooms. Thinly slice the green onions to separate the white root from the green. You should get about 1/4 cup thinly sliced white roots. Reserve the greens for later.

Step 2

Add the cornstarch and soy sauce to a small bowl and whisk with a fork until completely smooth. Stir in the oyster sauce, stock, brown sugar, sesame oil, and pepper. Whisk until smooth. Reserve for later.

Step 3

Follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.

Step 4

Heat vegetable oil in a large pan over high heat. Add the white parts of the onion and cook for about a minute, then add the garlic and ginger. Be careful not to let them burn; cook for only about 20 seconds. Next, add the red pepper, carrots, and celery. Stir-fry while stirring almost constantly for 2–3 minutes.

Step 5

Add in the shredded cabbage and mushrooms. Stir constantly until veggies are tender and cabbage is wilted, about another 2–3 minutes. Stir in the cooked noodles and the sauce mixture. Toss with tongs for 1 minute. Add in reserved green onions and toasted sesame seeds, if desired. Enjoy immediately.