Chinese Noodles with Egg and Vegetables (Da Lu Mein)

From Jeanette's Healthy Living

Feel free to add any leftover chicken, seafood or vegetables. It's a great way to clean out the refrigerator.

1 can mixed vegetables and gluten

1 cup chicken broth

2 cups napa cabbage, sliced thinly

2 teaspoons cornstarch

3 tablespoons water

1 egg, beaten

1 16-ounce pack of cooked Chinese egg noodles

sesame oil, for serving

chopped scallion, for garnish

Pour can of mixed vegetables and gluten and chicken broth in a medium saucepan. Add napa cabbage and cook 2-3 minutes on medium heat until cabbage is tender and soup is hot.  Stir together cornstarch and water. Slowly stir cornstarch slurry into soup, stirring until mixture is thickened (add until you reach the desired thickness). Using a fork, stir in the beaten egg until ribbons form.

Heat egg noodles in a pot of boiling water for a minute; remove and drain. Portion out noodles into soup bowls. Ladle egg and vegetable mixture over noodles. Sprinkle with sesame oil and top with chopped scallion.

Serves 2-3.