Ingredients:

1 (1/2) pack of rice sticks OR half pack of angel hair pasta
10 Tbsp of soy sauce or less (proportion of soy sauce really varies due to personal preference)
2 cups of green cabbage thinly cut (into 1 cm cubes)
½ onion chopped
2 cloves of garlic minced
1 medium tomato (half diced, half grated)
1/3 tsp of Sriracha chili sauce (or any substitute)
1 medium cucumber peeled
¼ cup cilantro chopped
4 eggs
8 oz of lean beef or lamb julienned
oil/canola/olive oil
salt, pepper, sesame seeds
Water: boiled(cooled)/filtered/bottled for the soy soup

 

Directions:

Heat the skillet. Add couple of tbsps of oil of your choice. Dice half of a tomato and in medium heat saute it with chopped onions. Add chili sauce, cabbage, pinch of salt and half of the minced garlic. Saute well and add ½ cup of water. Mix a couple of times, turn the heat down to medium low and close the lid of the skillet for 5 minutes. When time is up, move the skillet from the stove but keep the lid closed until you transfer the ready cabbage to the serving dish. Cabbage should not be well cooked or overcooked. It should retain some crisp.

Whisk eggs well with a pinch of salt. Brush your non-stick pan with little amount of oil, and on medium low heat make thin egg pancakes.

Cut a cucumber in four halves vertically. Keep each half horizontal and slice thinly. In a mixing bowl mix ready cucumbers, chopped cilantro, 2 tbsp of soy sauce, 1 tbsp of oil, the remaining minced garlic and 1 tsp of sesame seeds. Transfer to a serving dish.

On medium heat stir fry the meat until golden brown. Add salt, pepper (I add some cumin, too) to your own taste and also add ½ cup of water. Close the lid of the skillet, turn the heat down to medium-low and keep it like that for good 10 minutes. Check if the meat is well cooked, add ½ tbsp of sesame seeds, mix and transfer to a serving dish.

Cook the rice sticks and make sure it doesn’t get overcooked. Take out the pasta and immediately rinse with cold water. Pre-portion noodles in bowls half full.