Stir Fried Cabbage Noodles Food

STIR-FRIED NOODLES WITH CABBAGE

Steps:

• Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
• Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.
• Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.

FRIED CABBAGE AND EGG NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
• While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

STIR-FRIED CABBAGE NOODLES

Steps:

• Cook noodles according to package directions, drain and toss with sesame oil.
• Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
• In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
• Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
• Stir in sherry mixture, add noodles and toss.

STIR-FRIED SOBA NOODLES WITH BEEF AND CABBAGE

Steps:

• Using a sharp knife, cut the beef across the grain into thin slices, then cut the slices into matchsticks.
• In a bowl, whisk together the sesame oil, soy sauce, 1/4 cup peanut oil, and ginger.
• Add the beef and stir to coat evenly.
• Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 3 hours.
• Bring a large pot of water to a rapid boil.
• Add 2 tbsp salt and the noodles to the boiling water, stir well and cook, stirring occasionally, until just tender, 5-7 minutes; drain the noodles.
• Meanwhile, in a wok or large fry pan, heat 1 tbsp peanut oil over med-high heat.
• Add the garlic and green onions and stir fry until lightly colored, about 1 minute.
• Increase heat to high, add the beef and its marinade, and stir fry until lightly browned, about 8 minutes.
• Add the cabbage and 1 1/2 cups of the broth and toss to combine.
• Cover, decrease heat to med-high and cook until the cabbage wilts, about 4 minutes.
• In a small bowl, whisk the cornstarch into the remaining 1/2 cup broth.
• Add the cornstarch mixture to the pan, and stir and toss to incorporate.
• Add the snow peas, stir and toss to combine, cover, and cook until just tender, about 2 minutes.
• Take care not to overcook; the snow peas and cabbage should remain crisp.
• Add the noodles to the pan and stir and toss until well combined.
• Garnish with the toasted sesame seeds, and serve.

SUPER EASY STIR-FRIED CABBAGE

Steps:

• Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

STIR FRIED CABBAGE

Steps:

• Remove and discard the outer leaves from the cabbage and cut the leaves into large pieces.
• Pound the garlic in a mortar and pestle with a large pinch of salt until coarsely ground.
• Heat a wok until very hot, add a generous amount of olive oil and heat until almost smoking.
• Add the garlic to the wok, then immediately add the cabbage and stir-fry, moving the wok contents constantly to prevent the garlic from burning.
• Cook, adding extra oil as necessary, over high heat until the cabbage is warmed through and still crunchy.
• Transfer to a large serving platter and sprinkle generously with freshly ground black pepper.

CHORIZO AND CABBAGE STIR-FRIED NOODLES

Steps:

• Soak the noodles in a large heatproof bowl of very hot water until softened, about 15 minutes. Drain the noodles and set aside.
• Meanwhile, combine the soy sauce, sambal oelek, lime juice and 1 teaspoon of the sesame oil in a small bowl and stir well.
• Heat the vegetable oil and the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces and stirring occasionally with a wooden spoon, until no longer pink in the middle and crispy in some spots, 6 to 7 minutes. Remove the chorizo to a plate with a slotted spoon. Pour off all but 1 tablespoon oil left in the skillet.
• Add the jalapenos, ginger, garlic, scallion whites and light green parts, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the vegetables just begin to soften, 1 to 2 minutes. Add the cabbage and cook, stirring frequently, until the cabbage is wilted. Add the noodles, chorizo and sauce to the skillet and cook, stirring and tossing, until everything is well combined, 2 to 3 minutes. Divide among bowls and garnish with the scallion greens.

STIR-FRIED CABBAGE

Steps:

• In a large skillet, heat oil over medium heat. Add cabbage, water and salt. Cook, uncovered, 5-7 minutes or until crisp-tender, stirring occasionally.