- 8 oz egg noodles
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 carrot, julienned
- 1 stalk celery, sliced thinly
- 1 cup cabbage, shredded
- 1/2 cup snow peas, trimmed
In a large pot of boiling water, cook egg noodles according to package instructions. Drain, toss with a bit of oil to prevent sticking, and set aside.
Heat oil in a large skillet or wok over high heat. Add garlic and cook until just fragrant, about 30 seconds.
Stir in mushrooms, carrot, celery, cabbage, and snow peas. Cook, tossing frequently, until the vegetable are crisp-tender, about 3 minutes.
Add the cooked egg noodles and sauce to the skillet, then toss gently to combine. Serve immediately.