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Chinese-Style Longevity Noodles
- 8 ounces capellini (angel hair pasta)
- 1/4 cup low-sodium vegetable broth
- 1 tablespoon tamari, plus more to taste
- 1/2 teaspoon toasted sesame oil
- 1 pinch crushed red chile flakes
- 1 tablespoon peanut oil
- 1 tablespoon finely chopped fresh ginger
- 1 large clove garlic, finely chopped
- 2 cups thinly sliced Napa cabbage
- 1 cup bean sprouts, such as mung bean or broccoli sprouts
- 1/4 cup chopped fresh cilantro
- 1/2 cup chopped roasted peanuts
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.
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- 8 ounces capellini (angel hair pasta)
- 1/4 cup low-sodium vegetable broth
- 1 tablespoon tamari, plus more to taste
- 1/2 teaspoon toasted sesame oil
- 1 pinch crushed red chile flakes
- 1 tablespoon peanut oil
- 1 tablespoon finely chopped fresh ginger
- 1 large clove garlic, finely chopped
- 2 cups thinly sliced Napa cabbage
- 1 cup bean sprouts, such as mung bean or broccoli sprouts
- 1/4 cup chopped fresh cilantro
- 1/2 cup chopped roasted peanuts