Noodle Mountain

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