Asian Vegetable Rice Noodle Bowl

Ingredients:

• 1 quart vegetable broth
• 7 ounces rice stick noodles
• 2 tablespoons vegetable oil
• 1 egg
• 2 cup sliced carrots
• 2 cups portobello mushroom caps, cut into quarters
• 3 cups shredded cabbage
• Salt and black pepper to taste
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon fish sauce (optional)