How to make it

  • Clean the mushrooms. Remove and discard the stems. Thinly slice the caps.
  • Wash the cabbage leaves in several changes of cold water and allow to thoroughly drain in a colander until dry to the touch. Trim 1/4-inch from the stem end of the cabbage leaves and discard. Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4-inch wide shreds.
  • In a 4-quart saucepan, bring about 2 quarts water to a boil over high heat. Add noodles, return to rolling boil and cook until al dente. Rinse under cold water and drain thoroughly. Transfer to a medium bowl, add sesame oil and 1 tablespoon soy sauce, and mix well. Set aside.
  • Heat 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and ginger, and stir-fry 20 seconds.
  • Add the carrots, scallions and mushrooms, and stir-fry 1 minute, or until the vegetables are just limp. Transfer the vegetables to a plate.
  • Add the remaining 2 tablespoons vegetable oil and cabbage, and stir-fry 1 minute or until cabbage begins to wilt.
  • Add the cooked carrot mixture, noodles and chicken broth and stir-fry 2 to 3 minutes, or until noodles are heated through.
  • Swirl in the remaining 1 tablespoon soy sauce and oyster sauce and toss to combine.
  • Serve immediately to 4 or 6 persons as part of a multicourse meal.

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