Twice Cooked Spaghetti

6 oz spaghetti
3 Tbsp soy sauce
1 tsp corn starch
1/3 cup water
½ tsp curry powder
3 Tbsp cooking oil
1 clove minced garlic
1 medium onion, sliced
½ cup chopped broccoli
1 cup sliced mushrooms
½ cup shredded carrots
1 Tbsp cooking oil
3 cups shredded cabbage

Cook noodles, rinse in cold water & drain well. Stir soy sauce into corn starch. Stir in water and curry powder. Set aside.

Heat wok over high heat. Add 1 Tbsp oil. Add ½ the noodles and stir fry 7-9 minutes or until light brown. Remove to a plate. Repeat, adding another Tbsp oil and remaining noodles. Remove to plate.

Add another Tbsp oil to the wok. Stir fry garlic for 30 seconds. Add onion and stir fry for 2 minutes. Add broccoli, stir frying for 2 minutes then add mushrooms and carrots for 2 minutes. Stir in soy sauce mixture, cook & stir until thick and bubbly, then for 2 minutes more. Stir in noodles, heat through, remove from wok and keep warm.

Add 1 Tbsp oil to wok. Stir fry cabbage for 3 minutes or until crisp tender. Serve noodles on a bed of stir fried cabbage.

**Can be used as a main dish, or a yummy side for grilled chicken.
**Yummy variation- add grilled chicken strips to mixture when combining vegetables and noodles.