📝 Instructions
= Recipe
1. Bring a pot of water to a boil. Cook 21 oz Thai wheat noodles (one package of Trader Joe's Thai wheat noodles) according to package directions. Drain, toss with 1 tbsp sesame oil to prevent sticking, and set aside.
2. In a small bowl, whisk together 4.5 tbsp dark soy sauce, 1.5 tbsp oyster sauce, 1.5 tbsp rice vinegar, and 1.5 tbsp brown sugar. Set aside.
3. Heat 2 tbsp neutral oil in a wok or large skillet over high heat until smoking. Add 1 tbsp fresh ginger, minced and 3 garlic cloves, minced and cook 30 seconds until fragrant. Add 0.75 head green cabbage, shredded and stir-fry for 3-4 minutes until wilted but still has some crunch. Add 1 pinch red pepper flakes if using.
4. Add the cooked noodles and pour the sauce over everything. Toss over high heat for 1-2 minutes until the noodles are coated and heated through.
5. Plate and garnish with 2 green onions, sliced. A squeeze of lime is great here too if you have one.
