Vegetables Lo Mein

Transparent noodles
Oil to stir-fry vegetables
1 leaf of cabbage, thinly sliced
3 carrots, julienne cut
2 stalks celery, sliced
1 bunch scallions, cut diagonally

Sauce:
4 tablespoons soy sauce
1 tablespoon granulated sugar
4 tablespoons oyster sauce
4 tablespoons peanut oil

Cook noodles. Drain.

Meanwhile, in wok, heat 1 tablespoon oil and stir-fry cabbage 1 minute. Remove from wok and set aside. Add more oil if necessary and stir-fry carrots, celery and scallions.

Make sauce by combining soy sauce, sugar, oyster sauce and peanut oil. Add sauce and noodles and toss gently. Add cabbage and toss again.

Serve immediately.