1. Start by preparing the ingredients you need. Remove the sausage meat from the casings and mash it a little. Clean the mushrooms and slice them thinly. Peel the garlic and ginger, then finely chop or grate it. Cut the cabbage into small, bite-sized strips or pieces. Peel the carrot and cut it into fine sticks (julienne), cut the celery stalks into fine sticks as well. Wash the bell peppers, remove the seeds and cut them into thin strips. Finally, half the spring onions lengthwise and cut them into approximately 5cm long pieces. Have the meat, veggies, and noodles ready for cooking.

2. For the seasoning sauce, combine the light and dark soy sauce, oyster sauce, fish sauce, water, and sugar in a small bowl and set it aside.

3. Heat up a large wok* or frying pan with a little sesame oil, then sear the sausage meat in the hot oil – the meat should brown nicely but not dry out. Remove the meat from the wok/frying pan and set it aside.

4. If necessary, add more oil, then sear the mushrooms. Once the mushrooms have lost some volume and are slightly browned, add the garlic and ginger and sauté both briefly. If the mushrooms have absorbed too much oil, add a bit more. Next, add the cabbage and mix everything well. Stir-fry the cabbage for about 1-2 minutes, then add the carrot and celery sticks, bell pepper strips, and spring onions. Stir-fry everything for a few minutes until the veggies have softened slightly.

5. Loosen up the pre-cooked noodles if they stick together and add them to the wok along with the cooked meat. Add the seasoning sauce and stir-fry everything for another 3-4 minutes. Divide veggies, noodles, and meat between bowls, season with a little crispy chili oil (for some extra heat) to your liking and garnish with additional spring onion rings.