Noodles:

• 16 oz Lo Mein Noodles
• 3.5 oz cabbage, sliced
• 2 oz carrot, cut to strips
• 5 green onion, cut to 2" pieces, whites and greens separated
• 1/2 white onion, quartered
• 1 cup bean sprouts
• 6 shiitake mushroom, sliced
• 5 cloves garlic, minced
• 1 tbsp ginger, minced

Sauce:

• 1 tbsp @lkkusa Premium Oyster Sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp shaoxing wine
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1/2 tbsp sugar
• 1 tbsp water
• 1/2 tbsp cornstarch

1. Prepare vegetables, separating garlic and ginger, and bean sprouts/scallion greens from the carrots, onions, cabbage and shiitake mushrooms.

\ 2. Premix your sauce by adding 1 tbsp of @lkkusa Premium Oyster Sauce, light & dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water and cornstarch and mix until combined.\ \ 3. Cook lo mein noodles for 1 minute less than package directions and immediately drain and rinse with cold water. Dry thoroughly.\ \ 4. Add 3 tbsp of avocado oil to your pan over high heat. Fry your garlic and ginger for 15 seconds, followed by your vegetables (except bean sprouts and scallion greens). Stir fry for 2 minutes until vegetables are softened.\ \ 5. Add your lo mein noodles and sauce and mix well for another 2 minutes until the sauce has completely coated the noodles and vegetables.\ \ 6. Finally, add your bean sprouts and scallion greens and mix for another minute until slightly wilted. Enjoy!