Cabbage-Carrot Bean Thread Noodle Stir Fry

Shredded cabbage and carrots are an easy and tasty vegetable combo.  Here they are added to a flavorful noodle dish with a light and spicy sauce.

Soak 8 oz. bean thread noodles in warm water for 20 minutes, then drain and rinse.

Cut a head of cabbage in half across its “equator” and then cut one of the halves in half again.  Shred finely to make 4 Cups.

Grate or julienne carrots to make 2 C.

Soak and drain 4 C. spinach, then chop roughly.  Wash 1 bunch of cilantro and chop to make 1 C.

Mince fresh ginger to make 1 T.  Mince 2 cloves of garlic.

Beat 2 eggs in a bowl and sprinkle with salt and pepper.  In a second bowl, mix 1/2 cup chicken or vegetable stock, 2 tablespoons soy sauce, 2 teaspoons rice vinegar and 1 T. orange juice.  Add 1/4 t. hot chile flakes.

Heat 1 T. vegetable oil in a wok and add half the eggs, spreading it out thinly to coat to make a pancake.  When it is cooked on one side, flip it and cook until done.  Remove to a plate and repeat with the other egg.  Slice the egg pancakes into thin 2 inch long strips.

Add the remaining oil and the ginger and garlic.  Cook for just a few seconds, then add the cabbage and carrots.  Stir fry for 2 minutes, then add the noodles, spinach, and broth.  Turn the heat down and stir fry just until the broth evaporates.  Add the egg and the cilantro and toss to combine.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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