I almost doubled the amount of cabbage from the original recipe.
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings6-8
Ingredients
12ouncesdried rice noodles
1tablespoonolive oil
12ouncesground chicken or turkey
4scallionschopped
3clovesgarlicfinely minced
1 1/2teaspoonsfinely minced fresh ginger
1pound4 ounces napa cabbagejulienned
Sauce
3tablespoonsgluten-freelow-sodium soy sauce
1 1/2tablespoonChinese black vinegar or balsamic vinegarnot aged
3/4teaspooncornstarch
3/8cupwater
3teaspoonshot chili-garlic saucesambal oelek
3/4teaspoontoasted sesame oil
Instructions
Cook noodles according to package instructions, rinse with cold water, drain and set aside.
Mix together sauce ingredients and set aside.
Heat wok or large saute pan over high heat. Add oil and when hot, add ground meat. Stir-fry until browned, using spatula to break up pieces, about 2-3 minutes. Add scallions, garlic and ginger and stir-fry 1 minute. Add cabbage and stir-fry another 2 minutes until cabbage loses its raw taste but is still crisp. Add noodles and pour in sauce. Toss well until heated through. Serve with more hot sauce if desired.