Ingredients

• 1 yellow onion
• 1 carrot
• 1×2 cm piece of ginger
• 1/2 small head of cabbage
• 4 mushrooms
• 4 cloves of garlic
• 4 scallions
• Black pepper
• Vegetable oil to fry in
• About 200 grams of noodles

Ingredients for sauce

• 4 tbsp Worcestershire sauce
• 1 tbsp oyster sauce
• 1 tbsp ketchup
• 2 tsp soy sauce
• 2 tsp sugar

Directions

Wash, peel and cut all vegetables finely.

In a large skillet, heat oil and add the onion, carrots, and ginger. Cook for about five minutes. Add the cabbage, mushrooms, and garlic to the skillet. Cook until almost tender.

As the vegetables cook, make the sauce. In a jar, add and mix all ingredients for the sauce. Set aside.

Cook the noodles.

Add the scallions to the rest of the vegetables.

When the noodles are done, strain and add them to the vegetables. Pour the sauce over and toss them around. 🙂

Now that I have discovered this recipe I make a lot of it, keep one container of vegetables and one with a batch of the sauce in the fridge. Some days I cook chicken or tofu in advance as well. Then I just cook one serving of noodles, heat up the vegetables, add the sauce, and so I have a quick lunch each day where I know I get my vegetables in and good energy for the rest of the day. 🙂