Napa Cabbage with Noodles
Source of Recipe
chef at world recipes
List of Ingredients
3 Tbs (45 ml) butter
8 oz (225 g) button mushrooms, quartered
1 1/2 - 2 lbs (675-900 g) Napa or other Chinese cabbage,
cored and cut into 1/2-inch (1 cm) slices
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) dry sherry
1 cup (250 ml) chicken, beef, or vegetable stock
1 lb (450 g) wide egg noodles cooked according to
package directions
2 scallions (spring onions), green and white parts, chopped
1/2 cup (125 ml) roasted almonds or cashews, coarsely chopped
Chopped fresh cilantro (coriander leaves) for garnish
Heat the butter in a large skillet over high heat and saute the
mushrooms until lightly browned. Add the cabbage, sugar, salt, and
pepper and saute over very high heat until most of the juices have
evaporated, 4 to 5 minutes. Add the cornstarch mixture and stock and
stir until the mixture boils and thickens. Stir in the noodles and
heat through. Garnish with chopped scallions, nuts, and cilantro.
Serves 4 to 6.
Recipe
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