What you need: Serves 4 to 5
3 cups quick cooking noodles
1 tsp grated fresh ginger
1 cup carrots cut into thin rings
1 cup broccoli florets, broken into 2 inch pieces
1 cup cabbage, cut into strips
1 cup white onions, cut into strips
2 tsp rice wine
1 Tbsp sesame or vegetable oil
Salt and pepper to taste
Bring a large pot of water to a boil. Add the noodles, and a teaspoon of salt. Cook for about 8 to 10 minutes until they are tender. Blanch them in cold water, set aside.
Grate fresh ginger; soak it in a cup of rice wine. Set aside for 10 minutes. Warm up a large stove top griddle or wok on high. Add in sesame oil; As it smokes, add in the soaked ginger, reserving the wine for later. After a few seconds, add in broccoli, carrots and peas. Saute for a minute. Add in the onions and cabbage, saute for another minute. As they cook, toss in the rice wine salt and pepper; stir constantly on high heat.
After a minute, lower the heat to medium. Add the cooked noodles and saute until they are all well combined. Turn off the heat; cover and let it rest for a few minutes, allowing the noodles to soak in the flavors of the ginger and wine. Serve hot. Enjoy!