Simple Vegetable Lo Mein

1 medium onion, halved from pole to pole, each half cut into eight wedges 
4 ounces shredded cabbage (about 1⁄4 of a whole cabbage)
4 ounces sliced mushrooms
11⁄2 teaspoons garlic
11⁄2 teaspoons minced fresh ginger
2 tablespoons vegetable oil
4 heaping cups of leftover cooked spaghetti or other straight noodle (about 8-oz. uncooked).  Use whole grain if you can!

Lo Mein Flavoring Sauce:
1⁄4 cup chicken broth
1⁄4 cup soy sauce
2 teaspoons rice wine vinegar
2 teaspoons toasted sesame oil Generous dash of hot red pepper flakes 1 teaspoon sugar
*cashews added would be good

Preheat a large skillet on low while preparing vegetables, garlic and ginger. Make the flavoring sauce and set aside.
Turn heat up to a medium high to high for about 3 minutes before ready to cook. Turn on exhaust fan.
Place 1 tablespoon of the oil in the skillet and add onion wedges. Stir-fry until the onion starts to slightly brown, but still crisp, about 1 minute or so.
Add the sliced mushrooms, sir fry until slightly browned but still crisp, about 1 minute. Add the cabbage next, stir-fry another minute or so or until just slightly cooked. Stir in the garlic and ginger and stir constantly for another minute.
Remove vegetables to a plate and set aside.
Pour remaining 1 tablespoon of oil into the hot skillet. Add the noodles; stir fry until heated through, about 2 minutes. Add the vegetables back into the skillet, along with the flavoring sauce; stir fry to combine and heat through. Serve immediately.
Makes 4 servings

Adapted from How to Cook Without a Book by Pam Anderson