Prep all of the veggies as directed

Bring 4 quarts water with 1 teaspoon of salt to boil in a large pot. Add low protein noodles and cook for 5 minutes. Noodles will be slightly undercooked. Drain and set aside.

Whisk soy sauce, oyster sauce, hoisin sauce, brown sugar, vinegar, sesame oil, five-spice powder and the vegetable broth in small bowl. In yet another small bowl, mix garlic, ginger and sambal oleek with 1/2 teaspoon vegetable oil; set aside.

Heat 1 teaspoon vegetable oil in a wok or large non-stick skillet over high heat. Add mushrooms. Cook, without stirring, 2 minute. Continue to cook, stirring occasionally, until browned, 4 to 5 minutes. Add the wine to skillet; cook, stirring constantly, until liquid is reduced and mushrooms are well coated, 30 to 60 seconds. Transfer to a bowl.

Return skillet to high heat, add 1 teaspoon vegetable oil. Add the broccoli and carrots and cook, stirring occasionally for 2 minutes. Add the water chestnuts and continue to cook, stirring occasionally for one minute longer; transfer vegetables to bowl with mushrooms.

Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Add to the bowl with the other veggies.

In the skillet add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Add the cooked noodles and the vegetable broth-soy mixture to skillet. Simmer on medium heat until half of the liquid has been absorbed, about 4 minutes. Add the cooked veggies, scallions and cilantro, stir. Simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.