Prep 20 mins
Cook 20 mins
So from what I read, these noodles are served traditionally at Chinese New Year feasts. Apparently you are not supposed to cut the noodles as you eat them as the Chinese hold the belief that long noodles are the key to a long life. Pretty Cool, and tastey I might add. Recipe comes from My friend Ann.
- 8 ounces angel hair pasta
- 1⁄4 cup vegetable stock
- 1 tablespoon tamari, more to taste
- 1⁄2 teaspoon toasted dark sesame oil
- 1 pinch crushed red pepper flakes
- 1 tablespoon peanut oil
- 1 tablespoon finely chopped fresh gingerroot
- 1 large garlic clove, finely chopped
- 2 cups thinly sliced napa cabbage
- 1 cup fresh bean sprout
- 1⁄4 cup chopped fresh cilantro
- 1⁄2 cup toasted crushed peanuts
- Cook the noodles in boiling, salted water until al dente according to package directions. Drain thoroughly in a colander and rinse them in cold water. Drain them again, lifting each strand to separate and fully drain water from noodles. Set aside.
- In a small bowl, whisk the vegetable stock with the tamari, sesame oil and crushed red pepper. Set aside.
- Warm a wok or skillet over high heat for 30 seconds. Add the peanut oil and swirl to coat the wok. Stir in the ginger and garlic and cook until aromatic, about 15 seconds. Add the cabbage and stir-fry until hot and coated with oil, about 2 minutes. Add the bean sprouts and stir-fry until they are just starting to wilt, about 1 minute. Stir the stock and tamari mixture to recombine, then add it to the wok. Bring to a boil. Add the noodles and stir-fry until they absorb the sauce, about 3 minutes. Adjust seasonings to taste, adding more tamari if desired. Transfer the noodles to a platter and garnish with cilantro and peanuts.