Crisp cabbage, carrot, and celery get a fast, high-heat toss with garlic, ginger, and green onion before tender noodles join the wok, soaking up a savory, umami-rich sauce that ties everything together. A final handful of bean sprouts and a drizzle of sesame oil finish it with just the right amount of crunch and shine. Every vegetable keeps its snap thanks to the quick stir-fry method, so you get that true takeout-style texture without a soggy bite in the bunch. It comes together in one pan in under 20 minutes, which makes it an easy weeknight staple. This version is a solid choice for a gluten free dinner rotation, delivering all the classic savory, garlicky flavor you'd expect from your favorite chow mein.
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Cook the noodles in a large pot of boiling salted water according to package directions until just tender, about 2–3 minutes for fresh or 4–5 minutes for dried. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and white pepper until the sugar dissolves. Set the sauce aside.
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