Longevity Noodles (Chinese)

1. 1

   Cook the noodles in boiling, salted water until al dente according to package directions.

2. 2

   Drain thoroughly in a colander and rinse them in cold water.

3. 3

   Drain them again, lifting each strand to separate and fully drain water from noodles.

4. 4

   Set aside.

5. 5

   In a small bowl, whisk the vegetable stock with the tamari, sesame oil and crushed red pepper.

6. 6

   Set aside.

7. 7

   Warm a wok or skillet over high heat for 30 seconds.

8. 8

   Add the peanut oil and swirl to coat the wok.

9. 9

   Stir in the ginger and garlic and cook until aromatic, about 15 seconds.

10. 10

    Add the cabbage and stir-fry until hot and coated with oil, about 2 minutes.

11. 11

    Add the bean sprouts and stir-fry until they are just starting to wilt, about 1 minute.

12. 12

    Stir the stock and tamari mixture to recombine, then add it to the wok.

13. 13

    Bring to a boil.

14. 14

    Add the noodles and stir-fry until they absorb the sauce, about 3 minutes.

15. 15

    Adjust seasonings to taste, adding more tamari if desired.

16. 16

    Transfer the noodles to a platter and garnish with cilantro and peanuts.

* Per serving · 4 servings · Values may vary.