Shredded cabbage and carrots are an easy and tasty vegetable combo. Here they are added to a flavorful noodle dish with a light and spicy sauce.
Soak 8 oz. bean thread noodles in warm water for 20 minutes, then drain and rinse.
Cut a head of cabbage in half across its “equator” and then cut one of the halves in half again. Shred finely to make 4 Cups.
Grate or julienne carrots to make 2 C.
Soak and drain 4 C. spinach, then chop roughly. Wash 1 bunch of cilantro and chop to make 1 C.
Mince fresh ginger to make 1 T. Mince 2 cloves of garlic.
Beat 2 eggs in a bowl and sprinkle with salt and pepper. In a second bowl, mix 1/2 cup chicken or vegetable stock, 2 tablespoons soy sauce, 2 teaspoons rice vinegar and 1 T. orange juice. Add 1/4 t. hot chile flakes.
Heat 1 T. vegetable oil in a wok and add half the eggs, spreading it out thinly to coat to make a pancake. When it is cooked on one side, flip it and cook until done. Remove to a plate and repeat with the other egg. Slice the egg pancakes into thin 2 inch long strips.
Add the remaining oil and the ginger and garlic. Cook for just a few seconds, then add the cabbage and carrots. Stir fry for 2 minutes, then add the noodles, spinach, and broth. Turn the heat down and stir fry just until the broth evaporates. Add the egg and the cilantro and toss to combine.