This noodle and vegetable dish is a simple, two-pan meal that can easily be scaled up for a crowd. Easy and quick to prepare, the only time-consuming part is slicing the vegetables. This recipe enjoys a lot of latitude in the choice of vegetables. I used carrots, red bell pepper, cabbage, and scallions, but feel free to add green beans, mushrooms, green, yellow, or orange bell pepper, and zucchini and/or yellow squash. Cabbage and scallions are a must, though.

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