12 oz dry noodles
4 oz cabbage, shredded
4 oz carrots, shredded
6 oz bean sprouts
2 oz green onion stalks, chopped
2 Tbsp cooking oil
4 Tbsp Lee Kum Kee Premium Oyster Flavored Sauce
4 Tbsp Lee Kum Kee Hoisin Sauce
2 tsp Lee Kum Kee Pure Sesame Oil
1. Cook noodles in boiling water until softened. Drain and set aside.
2. Heat wok and add cooking oil. Saute green onion until fragrant, and stir-fry cabage, carrots and beansprouts until cooked.
3. Add noodles and stir-fry evenly to combined. Stir in seasoning and heat through. Ready to serve.
This recipe is courtesy of Lee Kum Kee.