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Noodle Mountain

September 30, 2011

from Easy Vegetarian

Ingredients:

  • 6 oz. thin dried egg noodles
  • 1/4 c. peanut or safflower oil
  • 2 garlic cloves, chopped
  • 2 inches fresh ginger, peeled and chopped
  • 2 onions, thinly sliced
  • 2 chiles, finely chopped
  • 1/2 cabbage, finely shredded
  • 4 oz. bean sprouts OR finely chopped celery, about 2 cups
  • 1/4 c. soy sauce
  • freshly squeezed juice of 2 limes
  • 1 bunch scallions, chopped
  • 8 oz. cashews, chopped, about 2 cups

Directions:

  1. Cook the noodles in a large saucepan of boiling water for 3-5 minutes, drain, and transfer to a bowl of cold water.  Set aside.
  2. Heat the oil in a wok and add the garlic, ginger, onions, and chiles.  Cook over medium heat for 5 minutes until softened. Add the cabbage and bean sprouts/celery and stir briefly.
  3. Drain the noodles well and add to the wok.  Toss with 2 large spoons, then add the soy sauce, lime juice, scallions and cashews.  Mix well and serve immediately.

Serves 6

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2 Comments leave one →
  1. Gavin permalink
    October 3, 2011 9:59 pm

    Made it Saturday night. Great stuff. Then I had it for leftovers. Great stuff! I enjoyed it with hot sauce.

  2. Lisa permalink
    October 8, 2011 5:49 am

    made this Monday and hubby and I both loved it. I will cut the amount of cashews next time just to cut down the fat but it was delicious and easy to make.

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