Shelly's Recipe

TWICE COOKED NOODLES

Category: Noodles / Pasta

6 oz fine noodles or spaghetti, cooked according to package directions
3 tbsp soy sauce
1 tsp cornstarch
1/3 cup cold water
1/2 tsp curry powder
3 tbsp cooking oil
1 clove garlic, minced
1 medium onion, sliced
1/2 cup chopped fresh broccoli
1 cup sliced mushrooms
1/2 cup shredded carrots
1 tbsp cooking oil
3 cups shredded cabbage

Mix together soy sauce and next 3 ingredients; set aside.

Heat wok over high heat; add 1 tbsp oil. Add half the noodles and stir-fry 7-9 minutes or until lightly browned. Remove to plate. Repeat with 1 tbsp oil and remaining noodles; set aside.

Add 1 tbsp oil; stir-fry garlic for 30 seconds. Add onions; stir-fry for 2 minutes. Add broccoli; stir-fry for 2 minutes then mushrooms and carrots for 2 minutes. Stir soy sauce mixture and add, stirring until thick and bubbly; cook and stir for 2 minutes. Add noodles; heat through. Remove from wok; keep warm.

Add 1 tbsp oil to wok; stir-fry cabbage for 3 minutes. Arrange on platter; top with noodle mixture. Serves 6