You can experiment with the flavors in this dish by substituting white or red rice vinegar for the red wine vinegar.
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 tsp. salt, divided
- 3⁄4 lb. dried Chinese egg noodles
- 1⁄2 cup chicken broth
- 5 Tbsp. light soy sauce
- 3 Tbsp. dark soy sauce
- 5 Tbsp. red wine vinegar
- 1⁄2 Tbsp. granulated sugar
- 2 Tbsp. peanut oil
- 1 tsp. minced garlic
- 1⁄2 tsp. minced ginger
- 1⁄2 tsp. crushed red pepper
- 1⁄2 medium onion, peeled and chopped
- 2 cups shredded Napa cabbage leaves
- 1 medium carrot, peeled and shredded
- In a large pot, bring 3 quarts of water to a boil with 1 1⁄2 teaspoons salt. Add the noodles and cook until they are firm but tender.
- In a small bowl, combine the chicken broth, light soy sauce, dark soy sauce, red wine vinegar, and sugar. Set aside.
- Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic, ginger, and crushed red pepper. Stir-fry for 10 seconds, then add the onion. Stir-fry for about 2 minutes until the onion begins to soften. Add the cabbage. Stir-fry for 1 minute, sprinkling with 1⁄2 teaspoon salt. Add the carrot. Stir-fry for another minute, stirring in 1 to 2 tablespoons water if the vegetables begin to dry out.
- Add the noodles into the wok or medium skillet. Stir-fry for a minute, then add the sauce. Bring to a boil. Stir-fry for 1 to 2 more minutes to heat through. Serve hot.