Fried Noodles – By Aveline Kushi
4 Cups spring or filtered water
1 8oz package soba or udon noodles
1 Tbsp dark sesame oil
2 Cups shredded cabbage
1-2 Tbsp tamari soy sauce
1/2 Cup sliced scallions
Boil the noodles as in the previous recipe, rinse them under cold water, and drain. Oil the frying pan and add cabbage. Put the cooked noodles on top of the cabbage, cover the pan, and cook over low heat for 5-7 minutes, or until the noodles are warm. Add the tamari soy sauce and mix the noodles and vegetables well. Do not stir the ingredients together until this time; they should be left to cook peacefully until the very end. Cook for several minutes longer and add the scallions at the very end. Serve hot or cold.
Variations: many combinations of vegetables may be used, including carrots and onions, scallions and mushrooms, and cabbage and tofu. Hard root vegetables take longer to cook and they should be sauteed in the oiled frying pan before the noodles are added. Add the soft vegetables just before sprinkling on the tamari soy sauce.
– I added carrots and made it in my wok.
