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1
Preheat the oven to 500F.
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2
Bring a large pot of water to a boil, add salt and the pasta, and cook until al dente, with a bite to it.
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3
Drain and run under cold water to stop the cooking process.
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4
While the water is heating, in the bowl of a food processor, place the peanuts, spinach, parsley, cilantro, three fourths of the garlic, the lemon zest and juice, one third of the ginger, 1 tablespoon of the tamari, one fourth of the chopped scallions, a little salt and pepper, and the cayenne and pulse-grind the ingredients to form a paste.
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5
While the machine is still running, slowly pour in the 1/4 cup of vegetable oil.
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6
Taste and adjust the seasonings; reserve.
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7
Place the steaks several inches apart between layers of wax paper.
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8
With a meat mallet or a heavy-bottomed pan, pound the steaks to half their thickness.
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9
Season each steak with salt and pepper on both sides.
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10
Cover each steak with a thin layer of the peanut filling.
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11
Roll the steaks tightly and cut each in half across.
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12
Secure the pinwheels with a carefully placed skewer and set the 4 pinwheels on a rimmed baking sheet.
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13
Drizzle with a little oil and roast for 12 to 15 minutes.
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14
While the pinwheels are cooking, heat a large skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan).
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15
Add the cabbage, the remaining ginger, and the remaining garlic and cook for 2 minutes.
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16
Add the remaining 3 tablespoons of tamari, the rice wine vinegar, and chicken stock.
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17
Bring up to a simmer and add the reserved noodles and the remaining scallions.
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18
Toss to coat and continue to cook for 1 minute to heat the noodles through.
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19
Taste to adjust the seasoning with more tamari or salt and pepper.
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20
To serve, remove the skewers and transfer the pinwheels to dinner plates.
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21
Serve some of the noodle and cabbage saute alongside.
