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Napa Cabbage with Noodles

Another twist on noodles and cabbage; a little more sedate

Source: Adapted from: Vegetables from Amaranth to Zucchini by Elizabeth Schneider (Entered by Lara Rasmussen Anderson)
Serves: 4-6


Ingredients
3 Tbsp olive oil
8 oz button mushrooms
1/2 head Napa cabbage, cored and cut into 1/2in slices
1 tsp sugar
salt and pepper to taste
1 Tbsp dry sherry
1 cup vegetable stock/broth
1 lb bite-sized noodles, cooked according to package directions
2 green onions or 1in bunch chives, chopped
1/2 cup roasted almonds or cashews, rough chopped
cilantro, chopped for garnish

Step by Step Instructions
  1. Heat the oil in a large skillet over medium-high heat and sauté the mushrooms until lightly browned.
  2. Add the cabbage, sugar, salt, and pepper and sauté over very high heat until most of the juices have evaporated, 4 to 5 minutes.
  3. Add the cornstarch mixture and stock and stir until the mixture boils and thickens.
  4. Stir in the noodles and heat through.
  5. Garnish with chopped scallions, nuts, and cilantro.

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