Yan Can Lo Mein

• fresh Chinese egg noodles↗8 ounces
• vegetable oil↗1 tablespoon
• garlic cloves↗2

  minced

• shredded carrot1 cup
• celery ribs↗2

  juliened

• bean sprouts2 cups
• snow peas↗1⁄2 cup

  ends trimmed and cut in half on the diagonal

• bamboo shoot1⁄2 cup

  julienned

• green onions↗2

  thinly sliced

• oyster sauce↗2 tablespoons
• sesame oil↗1 teaspoon

Step-by-step instructions

1. 1

   Bring a large pot filled with water to a boil over high heat; add the noodles and cook according to package directions; drain and rinse with cold water, and drain again.

2. 2

   Place a stir-fry pan over high heat until hot.

3. 3

   Add the vegetable oil, swirling to coat the sides.

4. 4

   Add the garlic and cook, stirring, until fragrant, about 10 seconds.

5. 5

   Add the carrot, celery, bean sprouts, snow peas, bamboo shoots, and green onion; stir-fry until the vegetables wilt slightly, about 2 minutes.

6. 6

   Add the noodles, oyster sauce, and sesame oil; toss to mix the noodles with the vegetables.

7. 7

   Cook, stirring, until all the vegetables are tender, about 2 minutes.

8. 8

   Transfer to a serving plate and serve.

9. 9

   **fresh Chinese noodles are best due to their texture, but can substitute spaghetti or angel hair pasta; may add 1/4 lb cubed tofu, chicken, or shrimp for more substance.**