1. Heat 1 tablespoon peanut oil in a preheated wok and stir-fry onion until translucent. Toss in garlic, ginger, and mushrooms and stir-fry for another minute. Add oyster sauce and 2 tablespoons soy sauce and cook for another 30 seconds. Remove wok contents to a bowl and set aside. 2. Heat 2 tablespoons peanut oil in the hot wok and stir-fry cabbage, bell peppers, bamboo shoots, and carrot for 3 minutes. Toss in bean sprouts, sugar, ΒΌ cup reserved mushroom water, salt, and pepper and cook for 1 minute. Add onion and mushroom mixture, rice wine, and sesame oil and stir to combine well. 3. Cook noodles in plenty of water at a rolling boil for about a minute. Drain thoroughly, rinse under cold running water, and drain again. Toss noodles with remaining 1 tablespoon soy sauce and remaining 1 teaspoon peanut oil. 4. To serve, place noodles on a large warmed serving platter, spoon vegetable mixture on top, and mix lightly. Garnish with green onions sprinkled over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
