You can see the images above for a step-by-step.

Protein

• Rehydrate the soy chunks by soaking them in boiling hot water for at least 15 minutes until completely rehydrated. Squeeze out the liquid. You can also leave these to soak in room temp water overnight.
• If not using soy chunks, you can opt to use some sliced mushrooms or extra firm tofu. If using extra firm tofu, make sure to press the tofu before slicing them into small cubes or strips.. You can pan-fry the tofu until lightly brown and crisp before mixing it in with the noodles later on.

Noodles

• You can see complete step-by-step images on how to cook these noodles in the post above.
• Heat a large pan or wok over high heat.
• Add in the neutral oil.
• Sauté the onion and garlic over high heat.
• Add in the carrots and green beans then cook down for 2 to 3 minutes over high heat.
• Then now add in the protein you’re using.
• Season with the vegetarian mushroom ‘oyster’ sauce or stir-fry sauce.
• Mix everything well and leave to cook for 2-3 minutes.
• Pour in the vegetable broth. You can start with 4 cups first then add another 1/2 to 1 cup later on if needed.
• Leave the broth to boil over medium high heat.
• When the broth starts to boil, add in the cabbage. I like to add the cabbage a little late because I want to still have that bite even after cooking.
• Leave the broth to boil.
• Add some soy sauce to the broth. Feel free to adjust to your taste. You can also add in some vegetarian mushroom ‘oyster’ sauce or stir-fry sauce.
• Once the carrots are tender, lower the heat to medium.
• Add in the flour stick noodles. It will seem overflowing at first but once the noodles cook down, it’ll just be enough to fit the pan.
• Carefully mix the noodles form bottom to top to soak the top part in the broth as well.
• If you think your broth isn’t enough, you can pour in another 1/2 to 1 cup.
• Leave the noodles to cook for 2 to 3 minutes until completely coated in the sauce. By this time the noodles will have cooked down and is chewy.
• Season the noodles with more vegetarian mushroom ‘oyster’ sauce or stir-fry sauce and black pepper, to taste. Mix the noodles and taste. Feel free to season more as needed.
• When the noodles are chewy, turn off the heat. These noodles will continue to absorb the sauce so you wouldn’t want them to get too soggy.
• Serve the noodles immediately and garnish with some chopped scallions, if you’d like, and a side of sliced calamansi (Philippine lime) or lime. Chili sauce goes really well with these noodles too, especially if you like spice. Enjoy!