1. Start with the veggies – peel the carrot, if necessary, and cut it into thin sticks (5-6 cm long). Clean the celery stalks and also cut them into thin sticks as well. Cut the cabbage into thin strips, discarding the core. Clean the mushrooms and slice them thinly. Peel the onion and garlic and cut the onion into thin wedges and finely chop the garlic. Peel the ginger and cut it into very thin strips. Remove the seeds and membranes from the bell pepper and then cut it into 5-6 cm long strips. Have everything ready for cooking.

2. For the seasoning sauce, combine the Ketjap Manis, light and dark soy sauce, rice vinegar, and sesame oil in a small bowl or cup and set it aside.

3. Cook the Mie Noodles according to the package instructions – ours only needed to simmer for a few minutes. Drain the noodles and set them aside.

4. Heat some oil in a large wok, then briefly stir-fry the carrot and celery sticks. Add the napa cabbage and stir-fry until it begins to brown and soften slightly. Remove everything from the wok and set it aside.

5. Add a little more oil to the wok, then add the mushrooms, onions, and ginger to the wok and stir-fry for about 2-3 minutes. Add the bell peppers and garlic and stir-fry for another 2 minutes. If necessary, add a little more oil – mushrooms tend to absorb a bit more oil. Return the veggies to the wok, along with the drained noodles and the seasoning sauce. Reduce the heat slightly and stir-fry everything for another 2-3 minutes. Season the wok noodles with salt, pepper, and crispy chili oil to your liking.