Ingredients:

2 tbsp Vegetable oil

1/2 small head of green cabbage sliced

2 medium carrots julienned

5 large cremini or baby bella mushrooms sliced

1 tsp minced ginger

1 tbsp minced garlic

3 cups sugar snap peas

2 whole green onions white and green parts sliced width-wise

16 oz par-boiled chow mein noodles*

toasted sesame seeds for topping optional

Instructions:

Heat the vegetable oil in a very large cast iron skillet or wok over medium high heat.

Add cabbage and the next 6 ingredients, through green onion. Stir together to combine.

Saute for 10-15 minutes, stirring occasionally until the cabbage is wilted, and the vegetables are cooked but still crunchy.

Add the noodles and sauce to the vegetables and stir together to combine.

Stir fry about 5 minutes, or until the sauce is absorbed and the noodles are hot and browned.

Top with toasted sesame seeds (optional) and enjoy!

Time

Total : 35 minutes

Prep : 10 minutes

Cook : 25 minutes

Resting time : 0 minutes

Servings : 4 servings