1 package (8 oz / 225 g) dry chinese noodles
10 ml sesame oil 2 tsp
50 ml chicken broth 1/4 cup
30 ml oyster sauce 2 tbsp
5 ml sugar 1 tsp
.5 ml pepper 1/8 tsp
15 ml vegetable oil 1 tbsp
1 garlic clove, crushed
15 ml gingerroot, finely chopped 1 tbsp
250 ml mushrooms, sliced 1 cup
1 L chinese cabbage, thinly sliced 4 cup
375 ml medium carrots, shredded 1 1/2 cup
Cook and drain noodles as directed on package. Toss noodles and sesame oil.
In a small bowl; mix broth, oyster sauce, sugar and pepper.
Heat large skillet or wok over high heat; add vegetable oil. Add garlic and gingerroot, stir fry for 30 seconds. Add mushrooms, cabbage and carrots, stir fry 1 to 2 minutes or until tender crisp. Stir in broth mixture. Toss noodles and vegetable mixture together gently.
Serves 4