Cabbage And Carrot Noodles With Egg Recipes

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

CABBAGE AND CARROT NOODLES WITH EGG

Steps:

• Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside
• Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices. Repeat with the other egg
• Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve

CABBAGE AND NOODLES WITH APPLE AND CARROT

Steps:

• Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

CABBAGE STIR FRY

Steps:

• Preheat large Dutch oven or skillet on medium heat and swirl 2 tbsp of sesame oil to coat. Add ginger and garlic; sauté for 30 seconds, stirring constantly.
• Add cabbage and carrots, stir; cover and cook for 6 minutes, stirring once.
• In the meanwhile, in a small bowl, combine soy sauce, maple syrup, water, rice vinegar; whisk with a fork and set aside. Also place brown rice noodles in a bowl with boiled water for 3 minutes. Using kitchen scissors cut noodles right in the bowl. Drain and set aside.
• Pour sauce over cabbage and carrots; add noodles. Stir everything well. Top with remaining 1 tbsp sesame seed oil, green onions and red pepper flakes (if you wish). A few more stirs and serve hot.

CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

ASIAN CARROT AND CABBAGE NOODLES

Steps:

• Cook pasta according to directions.
• Heat oil in a large skillet or wok on medium high heat. Add garlic; stir fry 30 seconds or until fragrant.
• Add onion and sugar; stir fry 2 minutes or until onion softens.
• Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender crisp.
• Add noodles, stir fry 3 to 4 minutes.

CARROT & CABBAGE NOODLES

Steps:

• BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
• HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add onion and sugar; stir fry 2 minutes or until onion softens. Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender-crisp. Add rice noodles; stir fry 3 to 4 minutes.