Bean and Cheese Pupusas with Cabbage Slaw

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Pillar of Nutrition Lean on Protein, Eat the Rainbow

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Classic Chow Mein Fried Noodles

Standard take out from the Chinese restaurant can easily be made in your kitchen with this fun recipe. Add cooked chicken, pork or beef for added flavor and protein.

Ingredients

• 6 oz dry stir fry noodles (“lo mein” “chow mein”)
• 2 tablespoons olive oil, divided
• 2 cups green cabbage, shredded in long, thin strips like noodles
• 1 cup grated carrots
• 2 cloves of garlic, minced
• 2 teaspoon fresh ginger, minced
• 2 green onions, finely chopped
• 3 eggs
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons water
• 2 teaspoon chicken powder or salt

Directions

1. Boil noodles following the directions on the package. Drain and set aside stirring in a teaspoon of oil so the noodles don’t stick.
2. Shred round green cabbage in long, thin strips like the noodles. Set aside.
3. Grate the carrots. Set aside.
4. Mince garlic and ginger and chop green onions. Set aside.
5. Beat the eggs in a bowl. Heat a greased medium frying pan over medium high heat. Gently pour in the eggs, swirling the pan so they cover the bottom, like you’re making a thin omelet. Pick up a side of the eggs with a spatula and tilt the pan so any liquid on top will go down the side. Repeat this until the eggs are cooked then fold in half and transfer over to a cutting mat; cut in long strips like noodles. Set aside.
6. Add the remaining oil to a wok or large frying pan and heat over medium high until oil is shimmering. Add the garlic, ginger and green onions and saute until fragrant. Add grated carrots and cook until the carrots are softened then add the green cabbage and stir fry until soft.
7. Toss in the noodles and egg and stir fry so ingredients are evenly distributed. Mix in soy sauce, oyster sauce and chicken powder and cook, gently tossing and frying everything until the noodles and vegetables are evenly coated with sauce and the flavors have married. Serve.