Step 1

Heat 1 tablespoon vegetable oil in your wok, or large non-stick skillet, over medium high heat. After a minute or two, add the onions and sauté for a few minutes. Add the garlic and continue to sauté for another minute. Add the carrots and the cabbage and add in the remaining tablespoon of vegetable oil. Mix, toss and let cook for a few minutes. Add in the mushrooms and continue cooking for about 2 to 3 minutes.

Step 2

Pour in the shaoxing wine and toss again. Add in the cooked noodles and pour in 2 tablespoons of the pasta water; you can use more later if needed but start with just a little. Toss and add in the dark soy sauce, light soy sauce, hoisin sauce, oyster sauce, sugar and salt. Mix together, taste and adjust anything as needed. Add the scallions and toss together one last time. Serve and enjoy while hot.