2teaspoonginger(fresh, grated - or ½ teaspoon dry ground ginger)
1teaspoonsesame seed oil
Cook chow mein noodles at a boil, remove and drain before completely cooked. Rinse with cold water to prevent continued cooking, then coat with a bit of oil (optional) to keep from sticking together. Set aside.
2 6 oz packs chow mein noodles
Bring a large skillet, frying pan, or wok to high heat and add the vegetable oil. When the oil is hot add sliced onion, celery and cabbage. Cook for about 1 minute (2 minutes if you like your vegetables more tender).
3 tablespoon vegetable oil, ½ cup yellow onion, ½ cup celery, ½ head green cabbage
Add the noodles and stir to break them up and combine them with the cooked vegetables. Add cooking wine, soy sauce, kecap manis, oyster sauce and freshly grated ginger. Mix well until the noodles are soft.
1 ½ teaspoon cooking wine, 2 tablespoon soy sauce, ½ tablespoon kecap manis, 2 teaspoon ginger, 1 tablespoon oyster sauce
Add the sesame seed oil, toss to coat all of the chow mein and vegetables before serving. Garnish with green onion and/or sesame seeds, if desired. *A small teaspoon portion of brown sugar can be added for additional sweetness (we have mixed opinions in the household of whether or not the brown sugar makes the recipe closer to Panda!).