Prep ingredients: Gather 3.0 cups egg noodles cooked, 2.0 cups cabbage shredded, 1.0 cup bean sprouts, and 1.0 tbsp soy sauce so everything’s within reach.

Heat oil: Warm 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering, about 1 minute, ensuring an even pan coating.

Sauté cabbage: Add 2.0 cups shredded cabbage, stirring occasionally for 2–3 minutes until edges turn golden and leaves soften with a slight crunch.

Stir in sprouts: Add 1.0 cup bean sprouts and cook for 1–2 minutes until they turn bright white and retain a refreshing, crisp-tender texture.

Combine & flavor: Gently add the cooked noodles and pour 1.0 tbsp soy sauce, tossing for 1–2 minutes until noodles are warm and perfectly coated.

Finish & serve: Taste, adjust seasoning with extra soy sauce or a pinch of pepper, then plate and garnish with sliced green onions.