INGREDIENTS
8 oz
Chinese Egg Noodles
1 tbsp
Vegetable Oil
1
Onion, Sliced into half moon pieces
1 tbsp
Chopped Ginger
5 oz
Shiitake Mushrooms, sliced
1
Carrot, sliced into matchstick pieces
3
Baby Bok Choy, each of them quartered
Bean Sprouts
3 tbsp
Low Sodium Soy Sauce
2 tbsp
Oyster Sauce
1 tsp
Sugar