Shanghai Noodlesp

½ cup dark soy sauce
¼ cup oyster sauce (vegan: use hoisin sauce)
2 tablespoons sugar
1½ tablespoons fresh ginger, finely minced
1 lb thick round egg noodles, cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more) (vegans: use wheat noodles)
2 tablespoons vegetable or peanut oil
4 cloves garlic, sliced thinly
6 green onions, cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)
½ head Napa cabbage, thinly sliced (white and pale green parts kept separate)
1½ tablespoons cornstarch dissolved in 1 cup chicken stock
1½ tablespoons sesame oil
Ground white pepper to taste

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