Stir-Fried Noodles with Cabbage

 

1

package (8 oz) dried Chinese noodles

2

teaspoons sesame oil

1/4

cup dry sherry or Progresso® chicken broth (from 32-oz carton)

2

tablespoons oyster sauce

1

teaspoon sugar

1/8

teaspoon pepper

1

tablespoon vegetable oil

1

garlic clove, crushed

1

tablespoon finely chopped gingerroot

1

cup sliced shiitake mushrooms

4

cups thinly sliced Chinese (napa) cabbage

2

medium carrots, shredded (1 1/2 cups)

• 1 Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
• 2 Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.
• 3 Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.