I don’t mean that this recipe is Chinese, but that the cabbage used is Chinese cabbage. This was my lunch today. It was easy to make. I mixed up the vegetables yesterday with some coconut, lemon, and salt, and then added the tomato and noodles and some sesame oil and garlic salt (and a little more pink salt) today before eating. I used the Shogun brand of dried noodles that are available here in Thailand. They contain few ingredients and no MSG. I think you can also use Chinese noodles and instant ramen noodles, both of which are available in the USA (instant ramen noodles being more common and easier to find) and/or the Mr. Noodles or generic brands of instant noodles available in Canada. In Thailand there are many options, and I suspect the same is in Thailand and Japan (Although if you are Japanese and/or living in Japan, you know that actual ramen noodles are different from the instant ramen noodles referred to here, right?). However, instant Ramen (as is available in the US) and maybe even the brands available in Canada (I would have to look at the ingredients) contain a lot of extras. Apparently, most of the brands here in Thailand contain MSG. I haven’t checked them all so I really don’t know (even if I could read the ingredients in every case), but Shogun does not contain MSG. It’s pretty much flour, salt, and water. There’s also a green version colored with pandan powder. Discard the seasoning packets for the noodles (if they come with seasoning packets), unless you really want to use them, in which case you can mix them into the oil instead of the seasonings. Be warned, though, they’re usually high in sodium and not healthy for other reasons, too. If you don’t want to, you don’t have to use the noodles (or even the almonds or broad beans [two totally different foods]), but can use tortilla chips, fried noodles such as chow mien noodles (the kind that come in the can), or you can use more broad beans or more almonds (whichever you are using), or something else that is crunchy and that you believe would be healthier and better, which is available to you, or you could go without the crunch altogether. Maybe you can try it with roasted walnuts or pecans? Mmmm….?
- 1 small Chinese cabbage
- 1 sweet bell pepper (I used red, but you can use any color or parts of different colors.) (optional, but recommended)
- 2 small tomatoes or 1 medium to large tomato (optional)
- 1 carrot or a few baby carrots (I used 3 baby carrots.) (optional)
- about 2 Tbsp of oil (I used coconut oil and then sesame oil.)
- a little salt (to taste)
- a little garlic powder (optional, to taste)
- a little celery seed powder (optional, to taste)
- squeeze the juice from 1/2-1 lemon (if they’re very small, like key-lime sized, use 1-2 lemons)
- I also used 30 grams of broad beans (fried, I think), but would recommend slivered or sliced/shaved almonds.
- 1 serving of noodles (uncooked/do not hydrate)
To Make: Wash the vegetables well. Slice the cabbage very fine and slice the pepper very thin also, or dice it into small pieces. Peel and slice the carrot(s) very fine/thin, or shred them. Mix together with the oil, salt, garlic powder, celery seed powder (the latter two I added later, but I think it’s OK to add them now), and the lemon juice (recommended: strain out the seeds before or while adding to the salad). Mix well and let set in the refrigerator for a few hours or until ready to serve, then crumble in the noodles and almonds/broad beans and add the tomatoes (sliced if large enough/if desired). Mix well, again. Taste and adjust seasonings as needed. (*hint: If you put in too much and have an extra cabbage, you can make a double batch. It’s better to start with very little and to add more if needed, though.)