BETTY'S WOK AND NOODLE DINER LIGHT-AND-SPICY LO MEIN
"Feel free to add shredded chicken, beef, pork or cubed shrimp before you put in the carrots and cabbage."
1/2 teaspoon sesame oil
3 ounces shredded carrots
3 ounces shredded napa cabbage
3 ounces shredded red cabbage
14 ounces cooked and drained Chinese egg noodles or spaghetti
3 tablespoons soy sauce
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/2 teaspoon red chili flakes
Heat a wok over maximum heat. Add the sesame oil, swirl around the bottom of the wok and then add the carrots and cabbage, tossing for approximately a minute.
Add the noodles, soy sauce, rice wine vinegar, garlic, ginger and chili flakes and stir-fry an additional 1-2 minutes until everything is combined and thoroughly heated. Serve immediately.
Makes 2 servings
From: Betty's Wok & Noodle Diner, 250 Huntington Ave., Boston
Source: The Boston Herald, June 19, 2005
"Feel free to add shredded chicken, beef, pork or cubed shrimp before you put in the carrots and cabbage."
1/2 teaspoon sesame oil
3 ounces shredded carrots
3 ounces shredded napa cabbage
3 ounces shredded red cabbage
14 ounces cooked and drained Chinese egg noodles or spaghetti
3 tablespoons soy sauce
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/2 teaspoon red chili flakes
Heat a wok over maximum heat. Add the sesame oil, swirl around the bottom of the wok and then add the carrots and cabbage, tossing for approximately a minute.
Add the noodles, soy sauce, rice wine vinegar, garlic, ginger and chili flakes and stir-fry an additional 1-2 minutes until everything is combined and thoroughly heated. Serve immediately.
Makes 2 servings
From: Betty's Wok & Noodle Diner, 250 Huntington Ave., Boston
Source: The Boston Herald, June 19, 2005
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