1

Bring 3 quarts of water to boil in a large pot.

2

Heat oil in 12-inch nonstick skillet over high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes (while mushrooms are browning, measure out and prep other ingredients). Stir in cabbage and bell pepper and cook until cabbage wilts, about 2 minutes.

3

Stir ginger and garlic into vegetables and cook until fragrant, about 30 seconds. Stir in broth, soy sauce, and oyster-flavored sauce and bring to simmer. Remove from heat, cover, and set aside.

4

Add egg noodles and 1 Tablespoon salt to boiling water and cook, stirring often, until noodles are slightly underdone, about 2 minutes. Drain noodles, then rinse under cold running water and drain again. Return noodles to pot and toss with sesame oil.

5

Add cabbage mixture to pot, return to medium-high heat, and cook until noodles are heated through, about 1 minute. Stir in scallions, season with salt and pepper to taste, and serve.