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Saturday, May 23, 2015

Recipe Round Up: Quick Sesame Noodles with Cabbage

I started with a recipe that was posted to a Lenten board I read on Facebook. The recipe was woefully small for this family, and relied on a few more packaged/dried/instant ingredients than I wanted to in a recipe that already had ramen noodles as its backbone. I also added a couple things to it to bulk it up for our family and changed proportions to match our tastes. This was surprisingly easy, tasty, and an excellent dish for Lenten or abstinent meals, if you aren't avoiding all oil.

10 packages ramen noodles, reserve seasoning packet for another time, or discard (substitute refrigerated or higher quality ramen as you wish)
1/3 cup safflower oil
1 large onion, finely diced
2 1/2 pounds cabbage, cored and finely shredded
1/4 cup sesame seeds
2 tablespoons grated fresh ginger
8 cloves garlic, minced
1 tablespoon sugar
1/2 cup soy sauce
1/4 cup sesame oil
salt and pepper, to taste
1 pound fresh or frozen peas (optional)
1/2 cup chopped scallions, to garnish
Sri Racha to pass at table

Bring a large pot of water to boil. Cook ramen noodles until chewy and soft, about 4 minutes. Drain and rinse to remove extra starch. Set aside.

While noodles are cooking, heat oil in large skillet over medium high heat, and sauté onion and cabbage to soften, about 5 minutes. Add in cooked noodles, sesame seeds, ginger, garlic, sugar, soy sauce, and sesame oil. Cook another 2 minutes, then add peas, if using. Heat another minute or so, taste to season with salt and pepper.

Serve garnished with scallions and pass sri racha at the table.

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