6 oz. fine noodles or spaghetti
3 tbsp. soy sauce
1 tsp. cornstarch
1/3 c. cold water
1/2 tsp. curry powder
3 tbsp. cooking oil
Meats
1 clove garlic
1 med. onion, sliced
1/2 c. chopped fresh or frozen broccoli
1/2 c. fresh or canned mushrooms
1/2 c. shredded carrot
1 tbsp. cooking oil
3 c. shredded cabbage

In saucepan, cook noodles according to package directions. Rinse in cold water and drain well.

In a cup, stir soy sauce into cornstarch; stir in water and curry powder. Set aside.

Heat wok over high heat; add 1 teaspoon oil. Add half the noodles; stir fry for 7 to 9 minutes or until lightly browned. Remove to plate. Repeat with 1 tablespoon more oil to wok and remaining noodles. Add 1 tablespoon more oil to wok; stir fry garlic 30 seconds. Add onion, stir fry for 2 minutes. Add mushrooms and carrots. Stir fry for 2 minutes.

Stir soy sauce mixture; stir into vegetables. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in noodles, heat through. Remove from wok; keep warm. Add 1 tablespoon oil to wok; stir fry cabbage 3 minutes or until crisp tender. Arrange in casserole dish. Place cabbage around edge with spaghetti in the middle.

May add Spam, pork, beef, cubes.