This is a vegetarian dish that has wonderful fresh flavor, usually served on Chinese New Year. The noodles are typically known as "Chinese" and referred to as "Long Life Noodles" because they're very long. It's also the same style commonly served by street vendors in noodle soup as well as in stir fry. We like this with more garlic than suggested below, if you prefer lots of garlic try this recipe and add plenty of it.
For 4 Person(s)
Cook noodles in boiling water until tender, it will be just a few minutes. Drain the noodles and rinse with cold water, set aside. Remove stems and cut the softened mushrooms into bite-sized pieces, keeping the water in which the mushrooms were soaked. Cut cabbage into large slices, cut spring onion into sections, wash and set aside. Heat oil in a wok, fry the garlic until fragrant. Add mushrooms, then cabbage, soy sauce, and 4-5 tablespoons of the mushoom water. Stir-fry until the vegetables are cooked. Add the noodles, stir and mix well, and serve.