Step 1

Mince your garlic and ginger and set aside

Step 2

Separate out the stems from the cabbage or bok choi and slice thinly. Set aside.

Step 3

Thinly slice leafy greens and set aside.

Step 4

Julienne carrots and toss them in with the stems. They will cook together.

Step 5

Drain the baby corn and toss it in with the stems. They will cook together.

Step 6

Coarsely chop the scallion whites and toss them in with the leafy greens. They will cook together.

Step 7

Add all sauce ingredients together and stir until the sugar dissolves. Set aside**

Step 8

If you don't have a wok and a power-burner, heat a heavy-bottomed pan or cast iron skillet over high heat.

Step 9

Add the cooking oil and immediately toss in the garlic and ginger. Allow the garlic and ginger to cook for 20 seconds or so until fragrant.

Step 10

Add the sliced stems, carrots, and baby corn and stir fry for about 1 minute.

Step 11

Add the leafy greens and scallion whites and stir fry for about 30 seconds

Step 12

Turn the heat off. The residual heat will warm the noodles and sauce through without burning them

Step 13

Add the noodles and toss to separate.

Step 14

Add the sauce and toss all ingredients together until well combined.

Step 15

Serve immediately