This recipe is from Issue #50, page 47 and what a surprisingly good dish. It tastes so fresh and summery - we loved it. I don't remember anyone reviewing this, but guess I'd better go look!
Fried Noodles with Ham, Scallions, and Cabbage
(Cuisine at home, April 2005, Issue 50, p. 47)
Makes: 5 Cups Total Time: 30–40 Minutes
Cook:
1 pkg. (9 oz.) fresh linguine, cooked, drained
Prepare; Keep Separated:
1 cup ham, cubed
1 cup napa cabbage, sliced into ribbons
1 cup cucumber, halved lengthwise, thinly sliced
4 scallions, bias sliced
Combine; Set Aside:
2 T. garlic, minced
2 T. ginger, minced
1 jalapeño, seeded, minced
Beat; Set Aside:
2 eggs
Pinch of salt
Stir Together:
3 T. white wine vinegar
3 T. sugar
Pinch red pepper flakes
Heat; Add Eggs, Cook Until Set; Fry Ham:
2 T. vegetable oil
Garnish:
Lime wedges for serving
Cook pasta in a pot of boiling, salted water for 2 minutes. Drain and spread on a greased baking sheet to cool.
Prepare ham, cabbage, cucumber, and scallions, keeping each separate. Set aside.
Combine garlic, ginger, and jalapeño and set aside.
Beat eggs with salt and set aside.
Stir together vinegar, sugar, and pepper flakes until sugar is dissolved. Set aside.
Heat 2 teaspoons oil in a large nonstick skillet over high heat. Add eggs and cook until set, stirring often, about 1 minute; transfer to a plate. Fry ham in the same pan for 2–3 minutes, or until browned. Transfer it to the plate with eggs. Add 1 T. oil, then fry garlic, ginger, and jalapeño until aromatic, about 30 seconds. Stir in pasta, tossing to coat with oil and aromatics; fry another minute. Stir in vinegar mixture, then add the cooked eggs, fried ham, and vegetables. Turn off heat and toss until combined.
Garnish with limes on the side to squeeze over noodles.
Nutrition Information (Per cup):
394 calories 27% calories from fat 12g total fat 53g carb. 551mg sodium 3g fiber
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I had everything prepped early in the day, so it was a breeze to put together at dinner time.
Be sure to use the lime - we didn't have one in the house, but a sprinkle of lime juice was wonderful!!
Fried Noodles with Ham, Scallions, and Cabbage
(Cuisine at home, April 2005, Issue 50, p. 47)
Makes: 5 Cups Total Time: 30–40 Minutes
Cook:
1 pkg. (9 oz.) fresh linguine, cooked, drained
Prepare; Keep Separated:
1 cup ham, cubed
1 cup napa cabbage, sliced into ribbons
1 cup cucumber, halved lengthwise, thinly sliced
4 scallions, bias sliced
Combine; Set Aside:
2 T. garlic, minced
2 T. ginger, minced
1 jalapeño, seeded, minced
Beat; Set Aside:
2 eggs
Pinch of salt
Stir Together:
3 T. white wine vinegar
3 T. sugar
Pinch red pepper flakes
Heat; Add Eggs, Cook Until Set; Fry Ham:
2 T. vegetable oil
Garnish:
Lime wedges for serving
Cook pasta in a pot of boiling, salted water for 2 minutes. Drain and spread on a greased baking sheet to cool.
Prepare ham, cabbage, cucumber, and scallions, keeping each separate. Set aside.
Combine garlic, ginger, and jalapeño and set aside.
Beat eggs with salt and set aside.
Stir together vinegar, sugar, and pepper flakes until sugar is dissolved. Set aside.
Heat 2 teaspoons oil in a large nonstick skillet over high heat. Add eggs and cook until set, stirring often, about 1 minute; transfer to a plate. Fry ham in the same pan for 2–3 minutes, or until browned. Transfer it to the plate with eggs. Add 1 T. oil, then fry garlic, ginger, and jalapeño until aromatic, about 30 seconds. Stir in pasta, tossing to coat with oil and aromatics; fry another minute. Stir in vinegar mixture, then add the cooked eggs, fried ham, and vegetables. Turn off heat and toss until combined.
Garnish with limes on the side to squeeze over noodles.
Nutrition Information (Per cup):
394 calories 27% calories from fat 12g total fat 53g carb. 551mg sodium 3g fiber
------
I had everything prepped early in the day, so it was a breeze to put together at dinner time.
Be sure to use the lime - we didn't have one in the house, but a sprinkle of lime juice was wonderful!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
