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Gujerati Style Cabbage with Carrots, with Noodles


  • 3/4 pound cabbage
  • 3/4 pound carrot
  • 1/2 to 1 fresh hot green chili
  • 4 tbs olive oil
  • pinch asafatida (option)
  • 1 tbs whole black mustard seeds
  • 1 whole dried hot red pepper
  • 1 tbs soy sauce
  • 1/2 tsp sugar
  • 4 tbs fresh cilantro
  • 1 tbs lemon juice
  • 1/2 pound cooked, wide egg noodles

Core cabbage and cut fine. Peel carrots and grate course. Cut green chili into long thin strips, discarding stems and seeds. Heat oil in wok, when hot add asafetida and a second later mustard seeds. As soon as mustard seeds start to pop (5-10 sec) add the dried chili, stir once. When the chili starts to darken (5 more seconds) add the cabbage, carrots and green chili. Reduce heat to medium and stir fry for about a minute. Add sugar, soy and cilantro, stir fry for about five minutes, until vegetables are just cooked but still crisp. Add lemon juice and noodles stir, remove red chili.

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