Sep 28, 2008
Veggie Noodles
- 1 lb fresh egg noodles
- 2 tbsp sesame seeds
- 1/3 cup chicken stock
- 1 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1 tbsp peanut oil
- 1 shallot, minced
- 3 cups sliced green cabbage
- 1 carrot, peeled, julienned
- 2 tbsp cilantro, minced
- 1 cup bean sprouts
- sea salt and cracked pepper
- Toast the sesame seeds in a dry pan for 3 minutes. Set aside.
- Combine the seeds with the chicken stock, soy sauce, and sesame oil. Set aside.
- Heat the peanut oil in a large skillet.
- Saute the shallot with the carrot until tender.
- Add the cabbage and saute 2 minutes.
- Meanwhile cook the noodles in salted boiling water. Drain.
- Add the bean sprouts to the cabbage mixture and saute 1 minute. Season with salt and cracked pepper.
- Toss in the noodles, add the sauce, and the cilantro. Mix well. Check the seasoning. Serve.
a very nice side dish–the cabbage is surprisingly tasty