Spicy Noodles and Cabbage Stir-Fry

 

3

tablespoons soy sauce

1

tablespoon oyster sauce*

1

tablespoon rice vinegar or white vinegar

1

teaspoon sugar

1/2

teaspoon crushed red pepper

1/4

teaspoon sesame oil

8

oz uncooked fettuccine

1

tablespoon vegetable oil

2

cloves garlic, finely chopped

1

tablespoon finely chopped gingerroot

1

small onion, cut into 1/2-inch wedges

2

medium carrots, shredded (1 cup)

3

cups chopped Chinese (napa) cabbage

1

medium green onion, thinly sliced (1 tablespoon)

2

tablespoons chopped dry-roasted peanuts

• 1 In small bowl, stir all sauce ingredients until well mixed; set aside.
• 2 Cook fettuccine as directed on package. Drain and rinse in warm water.
• 3 Meanwhile, in nonstick wok or 12-inch nonstick skillet, heat vegetable oil over medium-high heat. Add garlic, gingerroot, onion and carrots to wok; stir-fry 2 minutes. Add cabbage; stir-fry 2 to 3 minutes or until cabbage is crisp-tender.
• 4 Add sauce and fettuccine to cabbage mixture; stir-fry about 2 minutes or until heated through. Spoon onto serving platter. Garnish with green onion and peanuts.