1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

2. In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.

3. Stir in onions, garlic, and ginger to the skillet with the beef and cook until the onions become translucent.

4. Add celery and carrots to the skillet, cooking for a few more minutes until they start to soften. Then, incorporate the cabbage and mushrooms, and cook until all the vegetables are tender-crisp.

5. In a small bowl, whisk together beef broth, soy sauce, oyster sauce (if using), sesame oil, and cornstarch to create your sauce. Pour this sauce over the cooked beef and vegetables, stir well, and bring to a simmer until it thickens a bit.

6. Gently toss the cooked noodles into the skillet with the beef and vegetable mixture, ensuring everything is well combined.

7. Transfer the entire mixture into the prepared baking dish. Top evenly with the grated cheddar cheese.

8. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and begins to brown.

9. Garnish with chopped green onions or chives before serving.

– For a lighter version, ground chicken or turkey can substitute for beef.
– Not a fan of cheddar? Swap it out for Monterey Jack or a cheese blend to tweak the profile.
– Feel adventurous with your vegetables. Bean sprouts, bell peppers, or water chestnuts provide delightful texture variations.
– Garnish with sesame seeds or crushed red pepper flakes for an extra pop of flavor and texture.
– To enjoy a vegetarian version, omit the beef and double up on mushrooms or add tofu, adjusting the seasoning to taste.