Breastfeeding Friendly Chow Mein with Vegetables
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Learn more āIngredients
4 servings
For the noodles
- 12 oz fresh or dried chow mein noodles
- 1 tsp sesame oil
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 tsp sugar
- Ā½ tsp white pepper
For the stir-fry
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 medium yellow onion, thinly sliced
- 2 medium carrots, julienned or thinly sliced on the diagonal
- 2 cups napa cabbage, thinly shredded
- 1 cup bean sprouts
- 3 stalks green onions, cut into 1-inch pieces
For serving
- 1 tbsp toasted sesame seeds (optional)
Instructions
- 1
Cook the noodles in a large pot of boiling salted water according to package directions until just tender but still slightly firm, about 2ā3 minutes for fresh or 4ā5 minutes for dried. Drain in a colander, rinse briefly under cold water, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper until the sugar dissolves. Set the sauce aside.
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