I was much too excited to eat it to take a picture, so below is a picture from eatingwell.com and here's the recipe. I modified the recipe just a tad (mostly the quantities), so I included my version below. I think next time I will add even more cabbage, just because I love it and like my veggie to carb ratio to be high.
brothy chinese noodes picture credit: eatingwell.com |
Ingredients:
2 T. sesame oil
1 lb. ground pork or turkey (I used pork)
1 onion, chopped
2 cloves minced garlic
2 T. minced fresh ginger
4 c. chicken broth (plus more if needed)
3/4 c. water
10 oz. bag of shredded cabbage (just because I didn't have bok choy and it's cheaper)
2 large handfuls whole wheat thin spaghetti noodles, broken in half
4 T. soy sauce
2 T. rice vinegar
Instructions:
Saute ground meat in 1 T. of the sesame oil, garlic, and ginger on medium heat until cooked through. Drain off extra grease if needed and set aside.
While the meat cooks, in a separate pot combine broth, water, cabbage, noodles, soy sauce, vinegar and remaining 1 T. sesame oil. You want the liquid to barely cover the noodles and cabbage so that the dish will have a little broth, but not as much liquid as soup. Bring the liquid to a boil, then reduce to a simmer and cook 3-5 minutes, or until noodles are al dente. Add the cooked meat and stir to combine.
The original recipe suggested serving with scallions and cucumbers, neither of which did I have on hand (this is what I get for not meal planning). It was super tasty without them, but I'm thinking a little crunch from the cucumbers would be a nice addition.
Serves 4-6.
Tried this tonight and loved it...thanks!! :)
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