Source: dLife

Chinese egg noodles with assorted vegetables and soy sauce

Servings

4 oz uncooked egg noodles
1 cup snow peas , trimmed
0.25 tsp sesame oil
1 tsp canola oil
1 small onions , thinly sliced
1 cup napa cabbage , thinly sliced
0.5 cup shredded carrots
4 fresh mushrooms (med) , thinly sliced
0.25 cup low sodium chicken broth
1 tbsp oyster sauce
1 tbsp low sodium soy sauce

1 Boil 2 quarts water in a large pot. Cook the noodles for 5 minutes. Mix in the snow peas and cook for 30 seconds then drain. Combine the noodles, snow peas, and sesame oil and toss to mix.
2 Pour the canola oil in a nonstick skillet and heat over medium high heat. Once the oil is hot, stir-fry the onion, cabbage, carrot, and mushrooms for 4 minutes.
3 Mix in the broth, oyster sauce, and soy sauce and stir-fry for 1 minute. Stir in the snow peas and noodles and stir-fry for another minute.