Preparation time: 10 mins
Cooking time: 15 mins
8 oz dry Chinese noodles
2 tsp sesame oil
1/4 cup chicken broth
2 tbsp oyster sauce
1 tsp sugar
1/8 tsp pepper
1 tbsp vegetable oil
1 garlic clove, crushed
1 tbsp ginger root, finely chopped
1 cup mushrooms, sliced
4 cup Chinese cabbage, thinly sliced
1 1/2 cup medium carrots, shredded
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 ginger root, 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.