Sauté in a large frying pan:

• 3 Tbsp. oil
• 2 onions chopped
• 1 cup carrots, shredded
• 2 cups celery, thinly sliced
• 4 cups shredded cabbage
• 12 cloves garlic, minced

When the vegetables are cooked, mix the following seasonings into the vegetables:

• 2 Tbsp. mushroom seasoning dried mushroom granules
• ¼ cup Braggs liquid aminos or soy sauce

While vegetables are cooking, bring to a boil:

• 10 cups water
• 4 cubes Not-Chick'n boullion Edward and Sons brand

Add to the boiling water:

• 2 packages (12 oz each) glass noodles (I use sweet potato starch noodles from a local Asian store that need to be boiled for 5 minutes)

Cook for 7 minutes. Drain noodles and cut in 2-inch length with scissors. Toss the cooked vegetable mixture from above into the noodles.

Serve immediately or place in a large casserole dish to reheat for potluck the next day.