About Kacey Fetcho-Phillips

http://kaco1.tumblr.com/post/4177530484/cabbagenoodles

Tonight, I wanted to throw together something quick, healthy, and ‘different’ for dinner. I asked Chris for cabbage at the grocery, and he got savoy cabbage, an ingredient new to me.  The result was tasty!…so tasty we ate it before I could take a picture.

Asian Cabbage Noodles
from the kitchen of Kacey Fetcho-Phillips
Serves 2-3 people

• 8 oz of linguine or fettuccine pasta (half a box) or asian noodles
• 1/4 of red onion (thinly sliced)
• 1 inch piece of fresh ginger
• 1-2 cloves of garlic
• 1/4 of red bell pepper (thinly sliced or julienne cut)
• Neutral-flavored oil (such as canola, vegetable, or grapeseed oil)
• Sesame oil
• Savoy cabbage, thinly sliced (or chinese cabbage)
• Tamari soy sauce
• Rice vinegar
• Sambal Oelek red chili paste or other spicy addition as desired - Sriacha hot sauce or red pepper flakes
• Other vegetables as desired, thinly sliced - broccoli, bean sprouts, green onion, carrots, cilantro
• Toasted sesame seeds

1. Sautee onion until soft in ~2 tablespoons of oil plus 1 teaspoon of sesame oil
2. Add diced or grated ginger and garlic, sautee until flavors develop
3. Add red onion and other hearty vegetables such as broccoli or carrots, cook until soft.  In general, cut ingredients to long, thin slices to mimic shape of noodles
4. Add cabbage, cook until wilted
5. Add Tamari and rice vinegar, incorporate and will wilt cabbage more
6. Add other vegetables (bean sprouts, green onions), stir to warm and incorporate
7. Top with sesame seeds and spicy Asian hot sauce

Quick Fix - Use asian rice noodles for quick cooking in hot water versus boiling water for pasta.   Recipe can be simplified by omitting a few ingredients, such as sesame oil, sesame seeds, rice vinegar; or substitutions for ingredients on hand (i.e., yellow onions for red onions, peanuts for sesame seeds, bok choy for cabbage).

Ingredient Notes - Tamari has replaced soy sauce in my house, and after you try it, it may in your house too!  Tamari is a sauce made from soy beans, and has a smoother, richer taste that is retained better during cooking than traditional soy sauce.  It is delicious and I’ve found it to be useful to bring a hearty or ‘meaty’ taste to many non-Asian dishes.   To read more:  http://www.differencebetween.net/object/difference-between-tamari-and-soy-sauce/

The Little Things - Kacey Fetcho-Phillips