Five-Spice Cabbage Mushroom Egg Noodle Bowl

Ingredients

• 12 ozEgg Noodles
• 12 cupsWater
• 1 tbspVegetable Oil
• 1 tspChinese Five-Spice
• 10 ozGreen Cabbage
• 8 ozOyster Mushroom
• 3 tbspSoy Sauce
• ¾ tspTable Salt

Instructions

1. Bring the Water to a boil with half of the Table Salt. Add the Egg Noodles, cook until just tender according to its package timing, reserve 1 cup of cooking water, and drain.
2. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Prepare the Green Cabbage, Oyster Mushroom. Stir together the Chinese Five-Spice, Soy Sauce for the sauce or finishing mixture.
3. Heat the Vegetable Oil in a wide skillet and cook the Green Cabbage, Oyster Mushroom until tender. Add the Chinese Five-Spice, Soy Sauce and remaining Table Salt, then fold in the Egg Noodles, loosening with reserved cooking water as needed, and serve hot.