Yakisoba, my way

Yakisoba translates from Japanese as fried noodle. This version is more Thai inspired than the usual. Usually worchestershire sauce (which is not veg) is used as a base for a "BBQ sauce "-flavoured sauce. This one is quicker, easier, sweeter, and vegan.

Ingredients:
100g noodles (I use soba because it is healthier and I live in Japan)
1/8 Chinese cabbage, shredded (optional)
50g bamboo shoots
3 inch piece of negi (or 1 scallion), sliced diagonally
1 carrot, grated
1 small eggplant, grated
1 Tbsp sweet chilli sauce (add more or less to taste)
Vegetable oil

Method:
1. Cook the noodles in boiling water over medium-high heat until tender.
2. Heat the vegetable oil in a non-stick frypan over medium heat. Add the negi, ginger, eggplant, carrot, bamboo, and cabbage. Cook until the cabbage and carrots are tender.
3. Add the noddles to the pan and fry until they are dry and well mixed with the veggies.
4. Add the sweet chilli sauce. And heat for another minute or so. Serve hot or room temperature.

Estimated nutritional info:
Energy: 636Cal, Fat: 15g, Carbs: 115g, Protein: 20g

Variation:
Another good, vegan sauce you can use for this is a sweet and sour sauce. Below is a recipe for one taken from ARCH's A Recipe Book for the Caring Cook:

Ingredients:
1 cup pineapple juice
1/4 cup vinegar
1 Tbsp soy sauce
1 cup brown sugar
1 tsp mustard
3 tsp corn starch
1/2 cup water
1/2 can crushed pineapple (optional)

Method:
1. Heat the pineapple juice, vinegar, soy sauce, sugar, and mustard in a small saucepan over medium heat.
2. Mix the cornstarch with the water and stir into the sauce. Heat until thick.
3. Add the pineapple.

Add this sauce to the frying noodles and veggies to taste (about 3/4 of what this recipe makes is usually enough).