Easy Asian Noodles


  • 1 TBS vegetable oil
  • 1 cup carrots (shredded)
  • 1/2 small cabbage , shredded
  • 8 oz shitake mushrooms , stems removed and sliced
  • 1/2 bunch green onions , chopped
  • 1 lb fresh steamed thin chow mein/Chinese noodles , partially cooked, strained, and rinsed in cold water
  • 1/2 cup vegetable or chicken broth
  • 1/4 cup low sodium soy sauce
  • 2 TBS sesame oil
  • 1/4 cup Lo Mein sauce (look in the international aisle next to the soy sauce- see note below)


  1. 1. Heat oil on medium-high in large wok or pan. Add green onions, cabbage, mushrooms, and carrots and stir fry for about 2-4 minutes, or until the cabbage is translucent.
  2. 2. Increase the temperature to high and add the noodles and 1/2 cup of broth. Cook stirring and tossing constantly for about 45 seconds. Cook for another 1-2 minutes or so or until all the liquid is dissolved.
  3. 3. Add the remaining ingredients; soy sauce, sesame oil, and lo mein sauce, and continue to cook for another 2-4 minutes.
  4. 4. Remove from heat and serve.

Recipe Notes

Fresh steamed chow mein/chinese noodles are only partially cooked and can be found in the refrigerated section at most Asian markets. Cook them a few minutes in boiling water (still firm though), strain and rinse with cold water.
If you can't find fresh chow mein noodles, then use the dried noodles by cooking them first and remove about 1 minute before the package directions. Drain them and rinse with cold water.
Lo Mein Sauce - if you can't find it, you can make it by mixing: 2 TBS reduced sodium soy sauce,
2 tsp sugar, 1 tsp sesame oil, 1/2 tsp ground ginger, and 1/2 tsp Sriracha. Use in recipe in place of the sauce.