This is just a basic stir fry recipe that's commonly used in my house in many different variations. Usually I use whatever vegetables that I see in the asian market that will taste good with this recipe. Also, you can totally omit the noodles from the recipe and just serve everything over a bowl of steaming white rice. Eggplant and bok choy are also good here. although the eggplant will take more oil. And they are both used in place of the cabbage.

I'm always substituting different vegetables in this recipe. But usually some type of spinach or dark green leafy vegetable leaf is always used. This takes about 10 minutes to cook once all the prep work is done. This should be cooked over a high heat, preferable in a wok where everything can be stirred quickly and vigorously without fear of food flying out of the pan.

I like to serve this with fried fish, and plenty of water to drink.

Japanese Yamasa soy sauce is kosher!

10 ounce package of Chinese egg noodles
2 tablespoons vegetable oil
3 scallions or green onions, finely chopped
2 cloves of garlic, minced
1 bunch (about 6 cups) spinach, washed and torn in half (i've also used camote leaves here)
1/2 cabbage, destemmed, chopped into 1" squares
soy sauce
crushed red pepper - optional
chili sesame seed oil (or just plain sesame seed oil) - optional, depends on how spicy the cook likes their food

1. prepare and chop all the vegetables before cooking
2. boil the noodles with a little salt while the vegetables are chopping. once done, drain, and rinse with cold water. It's good to shake all the excess water out of the noodles. Set them aside for a few minutes.
3. saute the onions and garlic in the vegetable oil until the onions are soft and translucent
4. add the cabbage, and saute that until they are also soft and slippery
5. add the spinach leaves, and saute with the mixture. add the soy sauce here in splashes to taste
6. saute all of this until the spinach gets very wilted, and the soy sauce has a "cooked" flavor. it will taste a little burnt.
7. add the noodles to the mixture and splash the sesame seed oil as you're stirring the vegetable-noodle mixture. the sesame seed oil is mainly for taste. it adds a distinct burnt flavor that i love, but this is optional. Add the pepper in this stage if you wish. Take the pot off the heat as soon as the noodles are heated through again.