Prep 5 mins
Cook 10 mins
Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal.
- Cook pasta according to package directions;drain.
- Heat oil and sesame oil in skillet.
- Saute cabbage and green onion for about 5 minutes.
- Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.
Nice Recipe, but I did make a few changes. I did use shanghai noodles, as they are very very good. I got mine at a local specialty market. I had them before and they are worth getting them if u can. I used less oil, 3 tablespoons was a bit much for me, I added fish sauce and some hoisin, more scallions and cabbage. I felt there were too many noodles compared to the cabbage and onions. And also added water chestnuts for some crunch. Fresh sprouts vs canned really made a difference and adding the chicken is a nice touch. I marinated mine in soy, sesame oil, and a little red chili paste for some heat and sauteed it prior to adding the cabbage and scallions. I know a few changes, but it is a great dish, I just needed more flavor and personally, more veggies to offset the ratio of pasta and vegetables. We did enjoy it and I really enjoyed the chicken in it.
This is a great start. But I'm always trying to add more vegetables, so I added sauteed zucchini. Also, I used actual SHANGHAI noodles. If you live in California, you can find these fresh at Ranch 99... The noodles are soft and pillowey... I know sounds a little strange, but so, so worth a try!
This is a great recipe that I will be using alot for asian noodles! I will be cutting the oil in half next time though, it was a little oily for me. I will also be adding more cabbage, but this is just personal preference. Thanks for sharing this is a keeper recipe!