EATING WELL

Brothy Chinese Noodles

• Heat 2 TBS hot sesame oil in a large saucepan with 1 bunch chopped green onion, 2 cloves crushed garlic, 1 TBS minced ginger.
• Remove from pan after five min.
• Add 4 cups broth, 3/4 cups water, 3 cups thinly sliced napa cabbage, 8 oz. dried Chinese rice noodles, 3 TBS soy sauce, 1 TBS rice vinegar
• Bring to a boil until noodles are tender, approx. 5 mins.
• Add garlic/ginger mixture
• Toss together
• Serve with matchstick cucumber sticks and green onion

This recipe is from the EATING WELL magazine, Feb. edition. The subscription was a gift from my sister who is a chef. Every issue has healthy and easy recipes. My family raved about this dish. The original said to add ground turkey, which my husband does not care for, so I did not add.