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
  1. Toast the sesame seeds in a dry pan for 3 minutes.  Set aside.
  2. Combine the seeds with the chicken stock, soy sauce, and sesame oil.  Set aside.
  3. Heat the peanut oil in a large skillet.
  4. Saute the shallot with the carrot until tender.
  5. Add the cabbage and saute 2 minutes.
  6. Meanwhile cook the noodles in salted boiling water.  Drain.
  7. Add the bean sprouts to the cabbage mixture and saute 1 minute.  Season with salt and cracked pepper.
  8. Toss in the noodles, add the sauce, and the cilantro.  Mix well. Check the seasoning.  Serve.

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