Crisp-tender cabbage, carrot, and celery get a fast, high-heat toss with garlic and ginger before tender chow mein noodles join the wok, soaking up a glossy, savory sauce built on soy sauce, a touch of sugar, and a hit of white pepper. Bean sprouts and green onion go in at the very end for a fresh, snappy finish, and a final drizzle of sesame oil ties the whole dish together with that unmistakable takeout aroma. The noodles stay springy rather than mushy since they're rinsed and tossed with oil right after cooking, so nothing clumps or overcooks once it hits the hot pan. It's a fifteen-minute weeknight staple that comes together faster than delivery, and it's a solid, satisfying option for a vegetarian dinner rotation. Pile it high in bowls straight from the wok while the vegetables still have their crunch and the sauce is glossy and hot.
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Cook the noodles in a large pot of boiling salted water according to package directions until just tender, about 2ā3 minutes for fresh or 4ā5 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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