Our CSA passed out copies of this recipe to its subscribers last Saturday. Of course several of the ingredients where in the weekly pick-up, and the rest I already had at home, so it made perfect sense to try it.
I started by chopping a small head of cabbage, which of course grew exponentially when cut and almost completely filled the salad bowl before I could add any other ingredients. I added shredded carrots, a shredded turnip, a bit of grated ginger, 4 minced garlic cloves, and some cooked egg noddles (the recipe says any kind of pasta will do) then mixed in some rice vinegar, sesame oil and soy sauce. It was hard to mix together because the bowl was really overfull at this point. I really should have put it into a bigger serving bowl, but I have a thing about making too many dirty dishes.
The dish was tasty and filling, and made for good lunchtime leftovers. It is also super easy. The only real cooking involved was boiling the noodles.
The recipe comes from Red Fire Farm