Set noodles in a pot.

Chop cabbage and garlic, slice green onions, and mushrooms.

Sauté vegetables in olive oil or bacon fat on medium-high heat until soft.

Boil 3 cups of water.

Pour boiling water over noodles and keep noodles submerged for 2 minutes then drain.

Add noodles to sauteed vegetables.

Stir on low heat.

Garnish with bacon crumbles.

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