Copycat Tibetan noodle stirfry

tibetan-noodle-copy.md

Raw materials

• 1/2 large onion
• 1/4 head cabbage
• 1 medium head broccoli
• 2 carrots
• ginger, ~1 inch
• garlic, at least 5 cloves
• chili peppers (we had dried chinese ones)
• ~1 lb noodles (we had store bought ones, rounded and about ~1/16" diameter; lomein type noodles would work best)
• 2 tsp salt (or to taste)
• 1 tbsp cumin, preferably ground
• 2 tbsp curry powder

Mise en place

• Slice onion
• Thin slice cabbage
• Cut small broccoli florets
• Roughly matchstick carrots
• Thin slice ginger
• Chop garlic

Steps

• Blanche broccoli for 1 min in boiling water, fish them out and shock in cold water, keep the boiling water for noodles
• Boil the noodles till just about done. For Asian flour noodles, this is about 5 min
• Drain and rinse/cool with cold water, set aside
• Heat up oil in large fry pan/wok, bring up to high heat
• Shred the dried chili pepper by hand and add to oil.
  • When it starts to sizzle, add onion, carrots, cumin (if whole), garlic, ginger stir fry ~3 min
• Add curry powder and cumin (if ground), mix up well
• Add cabbage, stir fry ~3 min
• Add the drained and cooled noodles, mix and add salt
• Stir fry for another 3 mins, taste and serve