Vegetarian Yakisoba (Japanese Stir-Fried Noodles)

SAUCE:--
2 tbsp Tuimato Sauce
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp sugar
½ tsp ground black pepper
1 tsp garlic powder
¼ tsp ground ginger
1 tbsp Shaoxing cooking wine
½ cup vegetable stock
VEGETABLES / NOODLES:--
600 g pre-steamed yakisoba noodles
1 tbsp peanut oil
¼ head cabbage
¼ tsp SIDS SMOKEY BBQ RUB
5 shiitake mushrooms
3 spring onions
1 red bell pepper
1 orange bell pepper
Half yellow onion or 2 large shallots

Whisk together vegetable stock and all the ingredients for the sauce. Set it aside.
Add noodles to a colander and rinse with hot water in the sink to separate the strands. Toss gently with peanut oil to prevent re-sticking.
Wash and prep the vegetables. Cut cabbage into squares. Slice the mushroom. Cut the spring onions into 5 cm segments, separating the white & green parts. Cut the bell peppers in half, deseed then cut into squares. Peel the onion or shallot and slice into wedges.
Add oil and heat on medium-high. Add yellow onions and whites of spring onions. Saute until fragrant. (about 10 seconds) Add vegetables with the denser ones first. Add lighter vegetables last and sprinkle lightly with SIDS SMOKEY BBQ RUB. (except remaining spring onions) Cook until the vegetables just turn limp, but not cooked all the way through.
Add noodles and sauce. Toss to combine. Cook for about 10 minutes on medium-low heat. Toss in the remaining spring onions. The residual heat will cook the spring onions. Serve and enjoy.