Step 1

In a large pot, bring water to a boil. Add dried noodles and cook according to the manufacturer's directions until tender with some chew (al dente). Alternatively, if using fresh noodles, skip the boiling step.

Step 2

Drain noodles into a colander and rinse with cold water to stop the cooking process. Drain well and set aside.

Step 3

In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, vegetable broth, and cornstarch. Set aside.

Step 4

Heat a large wok or nonstick skillet with high sides over medium-high heat. Once hot, add the vegetable oil. Once the oil begins to shimmer but not smoke, add in garlic and ginger. Stir-fry for 20 seconds, being careful not to burn the aromatics.

Step 5

Add the cabbage and carrots, stir-fry until just tender, about 2 minutes.

Step 6

Add the noodles and sauce. Toss and stir to combine, cook until sauce thickens and coats noodles, about 1 minute. If using fresh noodles, cook until softened and tender, which may require a few additional minutes.

Step 7

Add bean sprouts and green onions, stir-fry until just tender, 1 minute. Serve while still hot.