- 10 ounces Chinese noodles (for making chow mein)
- 1/3 cup soy sauce
- 2 - 3 cups raw bite-sized broccoli florets (from about 1 head of broccoli)
- 4 ounces mung bean sprouts (about 1 1/2 cups)
- 3 green onions, thinly sliced white and green parts
- 1 red bell pepper, cored and seeded, thinly sliced and cut into 1-inch long pieces
- 1/4 large purple cabbage, cored and thinly sliced (about 2 cups)
- 1 large carrot, peeled and slivered (just continue to peel with a peeler)
- 1-inch piece of fresh ginger, peeled and roughly chopped
- 4 Tbsp white granulated sugar
- 1 medium clove of garlic, roughly chopped
- 1 teaspoon crushed red pepper flakes
- 1/3 cup canola, rice bran, or vegetable oil
- 1/3 cup unseasoned rice vinegar
- 4 teaspoons dark sesame oil
- Bring 4 quarts of water to a rolling boil in a large pot. If using Chinese noodles, do not add salt (they are already salted). If using soba or pasta noodles, add a tablespoon of salt to the water. Add the noodles to the pot. Stir the noodles frequently while they cook. Check the noodle package instructions, if using Chinese noodles, they should be done after 5 minutes of cooking. Drain the noodles, rinse with cold water to stop the cooking. Spread the noodles out on a sheet pan to air dry.
- Place a steamer rack in the bottom of a 3 to 4-quart pot. Add enough water to come up to the level of the steamer. Heat until boiling. Add the broccoli florets. Cover and steam cook for 4 minutes. Remove from the pot and rinse with cold water to stop the cooking. Set aside.
- Place the cooked noodles in a large serving bowl. Toss with soy sauce to coat completely. Let sit to absorb the soy sauce while you make the dressing.
- Place the ginger, sugar, garlic, and red pepper flakes into a mini chopper or food processor. Pulse until finely ground. Add the vinegar and both oils to the ginger mixture. Pulse again until well blended.
- Add the dressing to the soy-sauce infused noodles, tossing to coat completely. Then add the cooked broccoli, the sliced green onions, sliced bell pepper, sliced cabbage, shredded carrot, and mung bean sprouts. If making more than a day ahead, toss the noodles with the soy sauce and half of the dressing and prep the vegetables. Then when ready to serve, toss the noodles with the vegetables and the rest of the dressing.
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