Springy noodles get tossed in a screaming-hot wok with garlic, fresh ginger, and a tangle of cabbage, carrot, and celery, all stir-fried just until they hit that perfect crisp-tender snap. A savory, slightly sweet sauce built on soy sauce clings to every strand, while a finishing drizzle of sesame oil adds glossy depth right before serving. Bean sprouts and scallions get folded in at the very last minute so they stay bright and just barely wilted, keeping every bite full of contrast and crunch. The whole thing comes together in one pan in under fifteen minutes, making it an easy weeknight stand-in for takeout. It's a solid pick for a vegan dinner rotation, delivering all the smoky, garlicky flavor you want from restaurant-style chow mein without any fuss.
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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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