Cantonese-Style Edamame & Cabbage Chow Mein

Shred 200 g white cabbage and julienne 100 g carrots. In a bowl, toss the 200 g shredded cabbage with 1 tsp salt and let sit for 15 minutes to draw out excess moisture. Rinse the cabbage quickly under cold water to remove excess salt, then squeeze thoroughly in a clean kitchen towel to dry.

Bring 1.5 liters of water to a boil in a medium pot. Add 150 g dried egg noodles and cook for 3 minutes until al dente. Drain, rinse with cold water, and toss with 1 tsp vegetable oil to prevent sticking.

In a small bowl, thaw 150 g frozen shelled edamame by submerging in warm water for 5 minutes, then drain and set aside.

Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add 15 g julienned ginger and 3 minced garlic cloves, stir-frying for 10 seconds until fragrant.

Add the drained 200 g cabbage and 100 g julienned carrots to the wok. Stir-fry over high heat for 2 minutes until they begin to soften but remain crisp.

Toss in the 150 g thawed edamame, 150 g cooked egg noodles, and 30 g green onions cut into 5 cm pieces. Stir-fry for 1 minute to heat through.

Pour 60 ml chow mein sauce over the noodles. Toss everything vigorously over high heat for 2 minutes until the noodles are evenly coated, the sauce is slightly caramelized, and the dish is steaming hot. Serve immediately.