Add oil in a pan add the chopped garlic and sauté till golden brown.
Add mushrooms and sauté lightly till you get an aroma.
Add 3 cups water and stock cubes and bok choy, broccoli and bring to boil. Check the seasoning and adjust I found it too salty so added more water. About 2-3 minutes
Once the water starts boiling add noodles add light soya sauce and chilli oil and a little sesame oil.
Once the noodles cook add the add chinese cabbage and carrots. Boil for 2 minutes.
Serve topped with chilli oil and sesame seeds and chilli oil.
Video
Notes
I used spaghetti in place of noodles next time add the spaghetti to the stock and once it is done to my liking add the veggies. This way the veggies are a bit crunchy the way we like it.
Also, adding tofu or paneer will bring up the protein content I did not add any. Our proteins came from masoor salad that day.