Tibetan Fried Noodles (tukpa Ngopa)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1 lb angel hair pasta
• oil (for frying)
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 2 inches fresh ginger, finely chopped
• 1 carrot, sliced thinly on the diagonal
• 2 stalks celery, sliced thinly on the diagonal
• 4 baby bok choy, chopped thinly (or 1/4 head of cabbage, sliced)

Recipe

• 1 in a large pot of salted water, boil the noodles until cooked.
• 2 drain and toss them with just enough oil to keep them from sticking.
• 3 spread them to cool on a tray or cookie sheet.
• 4 heat a lightly oiled, non-stick frying pan, and add one fourth of the noodles evenly in the frying pan.
• 5 they should be flat, not heaped.
• 6 fry until crisp and brown underneath, then flip them and fry the other side.
• 7 repeat to make 4 crispy noodle cakes and place on individual plates.
• 8 fry the onion, garlic, and ginger until brown.
• 9 add the remaining stir-fry vegetables and stir-fry 2 minutes more, or until barely cooked but still crisp.
• 10 spread the stir-fried mixture on top of the noodle cakes in 4 equal portions.
• 11 serve.