I love this dish warm or cold! Just be careful, fresh noodles don’t need to cook very long. If they are overcooked, they will get kind of mushy and loose their texture. This is one of my favorite dishes for those bring-a-dish dinners, because even if there is nothing else I like, I can make a meal out of this.
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Bring a large saucepan of water to a boil. Add the noodles and cook for 3 to 4 minutes, or until just tender. Drain and set aside.
Step 2
Meanwhile, remove the seeds from the red bell pepper and cut it into 1/4-to 1/2-inch pieces.
Step 3
Heat the oil in a wok or large sauté pan over high heat. Add the red bell pepper and cook for 2 minutes. Add the ginger and cabbage and cook, stirring constantly, for 2 minutes. Add the pea pods and bean sprouts and cook, stirring constantly, for 2 minutes, or until the cabbage is tender. Combine the soy sauce and cornstarch thoroughly, slowly add the mixture to the pan, and stir until the sauce thickens slightly Add the noodles to the pan and, using 2 forks, toss the noodles until they are completely coated with the sauce and the vegetables are evenly distributed.
Kitchen Vocab
Step 4
Make sure you don’t cook pasta until it is soft. You want to aim for a slight resistance when you bite into it. This is called al dente, which is Italian for “to the tooth.”
