Cabbage and Noodle Stir Fry

Instructions

1. Step 1

   Whisk the soy sauce, rice vinegar, sesame oil, sugar, and black pepper together to make the sauce.

   Ingredients used: 1.0 gr Black Pepper, 8.0 gr Granulated Sugar, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: small bowl, whisk

2. Step 2

   Bring the water to a boil in a large pot. Add the noodles and cook according to the package directions until just tender, then drain thoroughly.

   Ingredients used: 2400.0 ml Water, 250.0 gr Wheat Noodles

   Cookware: colander, large pot

3. Step 3

   Heat the vegetable oil in a wok over medium heat. Add the garlic and ginger and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 9.0 gr Garlic, 15.0 gr Ginger, 30.0 ml Vegetable Oil

   Cookware: spatula, wok

4. Step 4

   Increase to high heat. Add the cabbage and carrot, then stir-fry until the cabbage softens but retains a slight crunch.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Carrot, 500.0 gr Green Cabbage

   Cookware: spatula, wok

5. Step 5

   Add the scallions and stir-fry briefly.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 piece Scallion

   Cookware: spatula, wok

6. Step 6

   Add the drained noodles and prepared sauce. Toss over high heat until the noodles are evenly coated and heated through, then serve immediately.

   Timer: 3 min (fixed)

   Cookware: spatula, wok