Ingredients

2 tbsp. low-sodium soy sauce

2 tbsp. oyster sauce

2 tbsp. dry sherry

2 tsp. sugar

1 tsp. sesame oil

1/2 tsp. Freshly ground black pepper

10 oz. dry chow mein noodles

2 tbsp. extra-virgin olive oil

1/2 small onion, thinly sliced

1 carrot, peeled and julienned

8 oz. snow peas, thinly sliced on a bias

6 canned and drained baby corn, sliced lengthwise

1 c. shredded savoy cabbage

Toasted sesame seeds, for garnish

Preparation

Step 1In a mixing bowl, whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, and pepper and set aside. Place noodles in a large, shallow baking dish and top with 4 cups boiling water. Let sit 10 minutes, then drain and set aside.Step 2In a large skillet or wok over high heat, heat olive oil. Add onion and carrot and cook, 2 minutes. Add snow peas and baby corn and cook 2 minutes more. Add cabbage and cook, 1 minute. Step 3Add noodles and sauce to skillet and toss until combined. Cook until vegetables have blistered and sauce has coated the entire dish, 2 to 3 minutes. Remove from heat and garnish with sesame seeds.