Chinese Cabbage with Mushrooms, Noodles, and Almonds

Name: Chinese Cabbage with Mushrooms, Noodles, and Almonds
Yield: Serves 3 as a main dish, 5 to 6 as a side dish
Cuisine: Chinese
Ingredients: 3 tablespoons dry sherry; 2 teaspoons cornstarch; 1 tablespoon kosher salt (less if broth is salted); 2/3 cup ham, poultry, beef, or vegetable broth Green part of 2 small scallions (green onions), thin-sliced; 1 tablespoon sugar; ½ pound small button mushrooms, quartered; 3 tablespoons butter; ½ pound wide egg noodles (preferably thick-cut); 3 tablespoons thin-sliced cilantro or dill; ½ cup roasted, salted, and coarse-chopped almonds or cashews; About 1¾ pounds Chinese cabbage (preferably napa type)

Preparation info

Serves
3
as a main dish

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Soft, sweetish cabbage, chewy noodles, and crunchy almonds make a comfy, homey supper or side dish for pork or chicken. Good old-fashioned butter melds textures and flavors; oil won’t do the trick.

Ingredients

About 1¾ pounds Chinese cabbage (preferably napa type)
½ pound wide egg noodles (preferably thick-cut)

Asia
China
Main course
Vegetarian

Method

Trim base and separate leaves of cabbage. Rinse. Stack and halve or cut in thirds lengthwise, then cut crosswise into ½-inch slices. If central core remains, thin-slice.
Drop noodles into boiling salted water and cook until tender; drain.
Meanwhile, heat 1½ tablespoons