- 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
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.
Servings per Recipe:Amount per Serving
Calories from Fat: 40
Total Fat: 4.5g
Saturated Fat: 0g
Dietary Fiber: 10g
Vitamin A: 2751.6 IU
Vitamin C: 20.1mg
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.