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Napa Cabbage with Noodles
From Farm Where Life is Good
<p>Another twist on noodles and cabbage; a little more sedate</p>Source: Adapted from: Vegetables from Amaranth to Zucchini by Elizabeth Schneider (Entered by Lara Rasmussen Anderson)
Serves: 4-6
Ingredients
3 Tbsp
olive oil
8 oz
button mushrooms
1/2 head
Napa cabbage, cored and cut into 1/2in slices
1 tsp
sugar
salt and pepper to taste
1 Tbsp
dry sherry
1 cup
vegetable stock/broth
1 lb
bite-sized noodles, cooked according to package directions
2
green onions or 1in bunch chives, chopped
1/2 cup
roasted almonds or cashews, rough chopped
cilantro, chopped for garnish
Step by Step Instructions
- Heat the oil in a large skillet over medium-high heat and sauté the mushrooms until lightly browned.
- Add the cabbage, sugar, salt, and pepper and sauté over very high heat until most of the juices have evaporated, 4 to 5 minutes.
- Add the cornstarch mixture and stock and stir until the mixture boils and thickens.
- Stir in the noodles and heat through.
- Garnish with chopped scallions, nuts, and cilantro.