Fresh Chinese Noodles With Spicy Cabbage

1. 1

   1. Removed any tough or dry outer leaves from the cabbage. Cut the cabbage in half through the stem end. Cut out and discard the hard white core at the base of each piece. Slice the cabbage crosswise into thin strips. You should have about 8 cups shredded cabbage.

2. 2

   2. Heat the oil in a large saute pan over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes. Stir in the garlic and chili-garlic sauce and cook until fragrant, about 1 minutes. Add the cabbage and 1/2tsp salt and stir to coat the cabbage with the other ingredients. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Adjust the seasonings, adding more chili-garlic sauce and/or salt is desired.

3. 3

   3. Meanwhile, bring 4 quarts water to a boil in a large pot for cooking the noodles. Add 1 TBSP salt and the noodles and cook until al dente. Reserve 1 C of the cooking water and drain the noodles. Toss the noodles with cabbage mixture and 1/2 cup of the cooking water over low heat just until coated. Add more cooking water if the noodles seem dry. Sprinkle with the peanuts and serve immediately

* Per serving · 4 servings · Values may vary.