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Bring a large pot of water to a boil. Add pasta and cook until al dente, about 5 minutes. Drain and then rinse in cold water and drain again; set aside. In a small bowl, whisk together broth, tamari, sesame oil and pepper flakes; set aside.
Heat a wok or large skillet over high heat for 1 minute. Swirl peanut oil briefly around the wok and then add ginger and garlic and cook until aromatic, about 15 seconds. Add cabbage and stir-fry until hot and just wilted, 1 to 2 minutes. Carefully add broth mixture to wok along with noodles and stir-fry until sauce is absorbed, 1 to 2 minutes. Add sprouts and stir-fry 30 seconds more. Add more tamari, if you like, and then transfer noodles to a platter, garnish with cilantro and peanuts and serve.