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Wilted Chinese Cabbage

Chef.Foodie's picture
Ingredients
  Sesame seeds 1⁄4 Cup (4 tbs)
  Napa cabbage head 3 Pound (1 Large Head)
  Green onions 6
  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
  Pepper 1⁄2 Teaspoon
  Cherry tomato halves 4
  Fresh cilantro sprigs 2 (Coriander)
Directions

Toast sesame seeds in a small frying pan over medium-high heat, stirring often, until golden (about 2 minutes).
Set aside.
Insert slicing disc.
Shred cabbage.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Cabbage

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