Ingredients
- Dressing:
- Note: Noodles are optional
- 7 ounces Hakka noodles (flat rice noodles)
- 2 tablespoons dark sesame oil
- 6 tablespoons peanut butter
- 3 tablespoons light soy sauce
- 6 tablespoons dark soy sauce
- 6 tablespoons sesame paste (Tahini)Note: This can be left out. Just add a little more peanut butter for thicker consistency.
- 1/2 cup dark sesame oil
- 2 tablespoons sherry or any wine of your choice
- 4 teaspoons white vinegar
- 1/4 cup honey or sugar syrup
- 1 tablespoon garlic chili sauce
- 2 teaspoons finely chopped fresh ginger
- Vegetables:
- Spring onions sliced crosswise (including greens)
- 1 can baby corn, rinsed and drained
- 1 can straw mushrooms, rinsed and drained
- 1 can bamboo shoots, rinsed and drained
- 1 can water chestnuts, drained and chopped
- 1 bag of bean sprouts
- 1 bag of snow peas
- 1 bag of shredded cabbage
- crushed red pepper
Preparation
Step 1
For dressing, combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth.
Boil noodles in large pot of unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with 2 tablespoons of dark sesame oil so they don't stick together.
Meanwhile heat a wide skillet. Heat about peanut oil until it cabbage sizzles in pan. Make sure you have all the vegetables ready by the side since its all about quick cooking. Add the cabbage and cook until nearly carmelized. Add the snow peas, followed by spring onions and bean sprouts. Season with crushed red pepper. Don't leave the vegetables on their own since at this stage they can easily burn. Add the canned vegetables and dressing. Give it a good toss and saute for another minute or so. Add water to thin if necessary. Serve immediately.
Note: This can be made ahead of time, reheating and adding sauce when ready to serve dinner.