->Cabbage Carrot Noodles <-

3/4 lb cabbage

3/4 pound carrot

1/2 to 1 fresh hot green chili

4 tbs olive oil

pinch asafatida (option)

1 tbs whole black mustard seeds

1 whole dried hot red pepper

1 tbs soy sauce

1/2 tsp sugar

4 tbs fresh cilantro

1 tbs lemon juice

1/2 lb cooked, wide egg noodles

Core cabbage and cut fine. Peel carrots and grate course. Cut green chili into long thin strips, discarding stems and seeds.

Heat oil in wok, when hot add asafetida and a second later mustard

5-10 sec

chili, stir once. When the chili starts to darken (5 more seconds)

add the cabbage, carrots and green chili. Reduce heat to medium

and stir fry for about a minute.

Add sugar, soy and cilantro, stir fry for about five minutes, until

vegetables are just cooked but still crisp. Add lemon juice and noodles stir, remove red chili.