This is an utterly delightful way to showcase the most versatile “pointed” cabbage. The are infinite options with a stir-fry but it should be an homage to fresh crunchy vegetables and not a dumping ground to use up old veggies that are clogging up the crisper.
You can of course add a little sautéed chicken or some silken tofu with toasted nuts and seeds to give some protein to your meal.
Cook the egg noodles as per pack instructions, keep warm and set aside.
Heat a medium wok or a large frying pan over a medium heat. Add the oil and allow to heat for 20-30 seconds, tip in the garlic and ginger. Cook for 1 minute stirring well. Add the cabbage, carrot, pepper and stir-fry for 2 minutes.
Add the chestnuts, bamboo shoots and beansprouts. Add the chillies to your taste, and stir in a couple of tablespoons of soy sauce.
Spoon generous servings of cooked noodles onto a warmed bowl or plate. Spoon over the stir-fry mixture and sprinkle with sliced spring onions.