From Irmgard James (chef at Oak Grove School)
2 pounds spaghetti, cooked and drained, rinsed in cold water and set aside
1 bunch of carrots, cleaned and sliced
½ head green cabbage, finely shredded
2 tablespoons grated fresh ginger
4 cloves fresh garlic, chopped
1 chili, diced very fine (optional)
1½ cups soy sauce
2 cups seasoned rice vinegar
In a wok over a full flame, sauté carrots,
ginger, garlic and chile in small amount of
canola oil. Stir-fry until the carrots are pliable.
Add cabbage and stir continuously until soft.
Pour this mixture into a large mixing bowl.
Heat soy sauce and rice vinegar in the wok.
Add the noodles and stir-fry until hot. Then add the noodles to the veggies and mix well.
Place in a serving dish and enjoy!