Instructions

1. Place a large frying pan over medium-high heat and add the oil.
2. Once the oil is hot, add the moose meat and cook, stirring constantly, until browned.
3. Remove the meat from the pan leaving in the oil.
4. Add the onion, garlic, and ginger, and cook for 2-3 minutes until the onion is soft and translucent.
5. Add the bok choy and cabbage and cook for another 2 minutes until the cabbage has softened and the bok choi turns bright green.
6. Remove the vegetables from the pan, again, leaving in the oil.
7. Add the mushrooms and cook for 2-3 minutes until they soften and lightly colour.
8. Return the moose meat to the pan and add the soy sauce, oyster sauce, and sesame oil.
9. Bring to a boil and add the cornstarch and water mixture.
10. Wisk everything together then return the cooked vegetables to the pan.
11. Add the mung beans and salt and toss everything to combine.
12. Place the cooked egg noodles into bowls and top with the moose and vegetable mixture.
13. Top each bowl with the thinly sliced green onions and serve.