Wilted Chinese Cabbage
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Napa cabbage head||3 Pound (1 Large Head)|
|Oriental noodle soup mix||3 Ounce (Any Flavor, 1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Sesame oil||1 Teaspoon|
|White wine vinegar||6 Tablespoon|
|Soy sauce||1 Tablespoon|
|Cherry tomato halves||4|
|Fresh cilantro sprigs||2 (Coriander)|
Toast sesame seeds in a small frying pan over medium-high heat, stirring often, until golden (about 2 minutes).
Insert slicing disc.
Transfer to a large salad bowl.
Slice onions and add to cabbage.
Break uncooked noodles into small pieces and stir into cabbage mixture.
In a bowl, stir together sugar, salad oil, sesame oil, vinegar, soy, and pepper.
Pour over cabbage mixture and toss to mix well; then cover and refrigerate until cabbage is wilted and noodles are soft (2 to 4 hours).
Stir well; toss with sesame seeds, then garnish with cherry tomato halves and cilantro.