Thursday, November 8, 2012


fresh Chinese cabbage from my garden


3 tablespoons almond butter, crunchy
2 tablespoons roasted sesame oil
2 tablespoons light tamari
2 tablespoons sherry wine or 2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon agave
1/4 teaspoon red pepper flakes or 1/2 teaspoon chili sauce
10 ounces udon noodles or 10 ounces spaghetti noodles
1/2 lb Chinese cabbage, shredded (about 4 C)
1/4 cup chopped cilantro


Whisk together almond butter, sesame oil, soy sauce, sherry, vinegar, agave and red pepper flakes in saucepan.
almond sauce

In separate pot, cook noodles according to pkg directions.

Meanwhile, place cabbage in colander over sink.

Warm sauce over medium-low heat.

Drain noodles over cabbage in colander to wilt cabbage.

Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well.

Sprinkle with cilantro and serve.


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