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2) In a small bowl or cup, stir together the oyster sauce, soy sauce, brown sugar, and red pepper flakes.
3) Heat 1/2 tbsp. oil in large non-stick pan over medium heat. Beat eggs lightly, then add to pan and scramble, about 3 minutes. Remove.
4) Heat 1/2 tbsp. oil in pan. Add onion and carrots and stir-fry about 3 minutes to soften. Add garlic powder and stir for one minute. Remove and clean pan.
5) Drain noodles and rinse with cold water. Cut into 3 inch pieces (I lift a handful of noodles and snip with kitchen scissors).
6) Heat 1 tbsp. oil in pan. Add noodles and stir-fry 2 minutes, stirring continuously. Add sauce and mix well with noodles. Add all ingredients to pan and mix. Add 1/4 cup water and cook 2 minutes to wilt cabbage. Sprinkle with salt and serve. Makes 4 servings.
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