Vegetable Chow Mein (Chinese)

A takeout favourite for a meatless monday delight.

2 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. dry sherry
2 tsp. sugar
1 tsp. sesame oil
½ tsp. black pepper, freshly ground
10 oz dry chow mein noodles
2 Tbsp. extra-virgin olive oil
½ small onion, thinly sliced
1 carrot, peeled and julienned
8 oz snow peas, thinly sliced on a bias
6 cans baby corn, drained, sliced lengthwise
1 cup Savoy cabbage, shredded

Garnish:
sesame seeds, toasted

In a mixing bowl, whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, and pepper and set aside. Place noodles in a large, shallow baking dish and top with 4 cups boiling water. Let sit 10 minutes, then drain and set aside.

In a large skillet or wok over high heat, heat olive oil. Add onion and carrot and cook, 2 minutes. Add snow peas and baby corn and cook 2 minutes more. Add cabbage and cook, 1 minute.

Add noodles and sauce to skillet and toss until combined. Cook until vegetables have blistered and sauce has coated the entire dish, 2-3 minutes. Remove from heat and garnish with sesame seeds.