3/4 pound chow mein noodles
1/4 cup water
1/8 cup soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1/2 inch piece fresh ginger, grated
1 teaspoon sesame oil
1 teaspoon sriracha
1 tablespoon vegetable oil
2 cups napa cabbage, shredded
1 onion, thinly sliced
2 cups button mushrooms, thinly sliced
2 carrots, julienne
1 cup shiitake mushrooms
4 scallions, thinly sliced
2 tablespoons sesame seeds
Cook the chow mein according to package directions and set aside.
Whisk together the water, soy sauce, brown sugar, garlic, ginger, sesame oil, and sriracha, and set aside.
Heat the vegetable oil over high heat. Add the cabbage, onion, and button mushrooms, and sauté for 7-10 minutes, until the moisture has evaporated and the vegetables have reduced in size. Add the carrots and shiitake mushrooms and sauté until tender, an additional 5 minutes.
Add the noodles and the sauce. Cook until the sauce has reduced by half, then remove from the heat and add the scallions and the sesame seeds.