Fresh Chinese Noodles With Spicy Cabbage Recipes

SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE

Steps:

• Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
• Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
• Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
• While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

FRESH CHINESE NOODLES WITH SPICY CABBAGE

Steps:

• 1. Removed any tough or dry outer leaves from the cabbage. Cut the cabbage in half through the stem end. Cut out and discard the hard white core at the base of each piece. Slice the cabbage crosswise into thin strips. You should have about 8 cups shredded cabbage. 2. Heat the oil in a large sauté pan over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes. Stir in the garlic and chili-garlic sauce and cook until fragrant, about 1 minutes. Add the cabbage and 1/2tsp salt and stir to coat the cabbage with the other ingredients. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Adjust the seasonings, adding more chili-garlic sauce and/or salt is desired. 3. Meanwhile, bring 4 quarts water to a boil in a large pot for cooking the noodles. Add 1 TBSP salt and the noodles and cook until al dente. Reserve 1 C of the cooking water and drain the noodles. Toss the noodles with cabbage mixture and ½ cup of the cooking water over low heat just until coated. Add more cooking water if the noodles seem dry. Sprinkle with the peanuts and serve immediately