Heat 1 tbsp. of cooking oil in a wok or frying pan. Saute 1 tbsp. of garlic and half of the shallots and ginger.
Pour in a cup of broth and bring to the boil.
Add the noodles, pressing down lightly to submerge them in the broth. Cook until the noodles have absorbed the liquid. Taste. If the noodles need longer cooking, add more broth, a little at a time, until the noodles are sufficiently soft for you. Set the cooked noodles aside.
Wipe the wok or frying pan clean. Heat the remaining cooking oil. Saute the remaining garlic, shallot and ginger.
Add the julienned carrot, sliced green beans and shredded cabbage. Sprinkle with salt and pepper. Stir fry for a couple of minutes.
Add the cooked noodles to the vegetables. Stir in the vegetarian oyster sauce and hoisin sauce. Stir fry just until everything is nicely blended.
Off the fire, drizzle in the sesame seed oil. Toss a few times. Serve the chow mein hot.
Meatless chow mein printed from https://casaveneracion.com/meatless-chow-mein-recipe/ for personal use only. Not for republication nor distribution.