Chow Mein

🔥 Prep

• Cook the 200 g egg noodles according to package directions until al dente, then drain and rinse with cold water.
• Thinly shred 1 cup of cabbage.
• Julienne 0.5 cup of carrot into matchstick-sized pieces.
• Mince 1 tsp of garlic (about 2 cloves).
• Measure out 2 tbsp of soy sauce and 2 tbsp of oil into small bowls for easy access.

🔥 Cook

• 1. Heat 1 tbsp of oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
• 3. Add the shredded cabbage and julienned carrot to the pan; stir-fry for 2–3 minutes until the vegetables are just tender but still crisp.
• 4. Add the drained egg noodles to the wok, drizzling the remaining 1 tbsp of oil over them, and toss to combine.
• 5. Pour in the 2 tbsp of soy sauce over the noodles and vegetables; stir-fry for 1–2 minutes until everything is evenly coated and heated through.
• 6. Taste and adjust seasoning if needed, then remove from heat.

🔥 Serve

• Transfer the chow mein to a serving platter or bowl.
• Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.
• Serve hot with a side of chili garlic sauce or soy sauce for extra dipping.
• Pair with steamed jasmine rice or a simple cucumber salad for a complete meal.