It’s been a…. trying few days for me. Somewhere between the grocery store and my bed I lost my wallet Friday night. In case you’ve ever wondered what it’s like to lose your wallet, let me enlighten you. It sucks. A lot. Not the end of the world, of course, but the task of replacing all my cards has me dreading this week…

Cabbage and Rice Noodle Salad

Another inconvenience about losing your wallet is no money. As I write this, I have exactly five dollars with me (and an almost empty tank of gas). So dinners this weekend were whatever I had in my kitchen. An interesting challenge. I do occasionally run into the finding-an-ingredient-after-it’s-spoiled situation, so this was a good way to be proactive on my current supply. So what to do with a bunch of random ingredients? Throw em in a wok and see what happens!

Cabbage and Rice Noodle Salad

Cabbage and Rice Noodle Salad
I only used half a small cabbage (1 lb) but would recommend trying a whole cabbage if you want more greens.

3 tablespoons peanut oil
1/2 small cabbage (approximately 1 lb); sliced thin
3 shallots; diced
2 red chiles; diced
3 cloves of garlic; minced
4 oz thin rice noodles
2 tablespoons tamari
1 tablespoon oyster sauce

Cook your rice noodles as directed and set aside; usually boiling for only a few minutes. Par-boil your cabbage for 2-3 minutes and immediately chill in water and drain. Pat in some paper towels to dry. Stir fry your shallots and chiles with two tablespoons oil for a few minutes until the shallots begin to brown. Add the garlic and additional oil and continue cooking briefly until fragrant; 30 seconds to a minute. Be careful not to burn the garlic!

Add your remaining ingredients, tossing to coat and combine. Cook for a few minutes, adding salt to taste. Once everything is hot, combined and delicious, serve and enjoy.

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