3 tablespoons white wine or rice vinegar
1 teaspoon cornstarch
2 tablespoons sugar, optional
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon broth
1/4 cup onion, chopped
1 pound napa cabbage and/or green cabbage, cut in 2" squares
1 cup water
1 pound Chinese noodles
1. Combine vinegar, cornstarch, vegan sugar and cayenne paper. Stir fry onion in broth, separately.
2. Add cabbage and vinegar mixture to onion. Stir fry for 2-3 minutes, adding water as necessary. Boil noodles (only takes 3 minutes).
3. Stir noodles into cabbage or serve cabbage over the noodles.