Asian Carrot And Cabbage Noodles Recipes

CABBAGE AND CARROT NOODLES WITH EGG

Steps:

• Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside
• Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices. Repeat with the other egg
• Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve

ASIAN CARROT AND CABBAGE NOODLES

Steps:

• Cook pasta according to directions.
• Heat oil in a large skillet or wok on medium high heat. Add garlic; stir fry 30 seconds or until fragrant.
• Add onion and sugar; stir fry 2 minutes or until onion softens.
• Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender crisp.
• Add noodles, stir fry 3 to 4 minutes.

CABBAGE AND NOODLES WITH APPLE AND CARROT

Steps:

• Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.