(Serves 60)
Ingredients:
- 135 oz Chinese noodles (or 60 oz dry spaghetti)
- 1 ¼ cup oil, preferably half sesame and half canola
- 15 to 30 cloves garlic, minced
- 60 scallions, chopped
- 10 quarts shredded Napa cabbage or bok choy
- 15 large carrots, grated
- 1 ¾ cups soy sauce
Directions:
Cook the noodles according to the package directions. While the noodles are cooking, on the flat top grill, heat oil, then add ginger, garlic, cabbage, carrots and scallions.
Stir-fry over medium-high heat for 1 to 2 minutes. Add soy sauce and stir fry for another 1 to 2 minutes until vegetables are tender-crisp. (This may have to be done in 2 groups.)
Combine with the noodles into a 22” x 20” pan, toss well, adjust seasonings.
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