A delightful twist on the classic Shanghai noodles, this recipe combines fresh vegetables and a savory sauce for a quick and satisfying meal.
Cook the noodles in boiling water according to the package instructions until al dente. Drain and set aside.
Rinse the noodles under cold water after draining to prevent them from sticking together.
Heat the vegetable oil and sesame oil in a large skillet over medium heat.
Using a combination of oils adds depth to the flavor of the dish.
Add the shredded cabbage and sliced green onions to the skillet. Sauté until softened, about 5 minutes.
Stir frequently to ensure even cooking and to prevent burning.
Add the cooked noodles, soy sauce, and bean sprouts to the skillet. Toss everything together and cook until heated through, about 3 minutes.
Ensure the noodles are evenly coated with the sauce for maximum flavor.
Serve the noodles hot, garnished with additional green onions if desired.
For an extra touch, sprinkle some toasted sesame seeds on top before serving.
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