CHORIZO AND CABBAGE STIR-FRIED NOODLES

Chorizo and Cabbage Stir-Fried Noodles image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

4 ounces thin rice noodles
2 tablespoons low-sodium soy sauce
1 tablespoon sambal oelek
1 lime, juiced
2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casings removed
1 red jalapeno or serrano pepper, seeded and thinly sliced
2 tablespoons finely chopped ginger (from a 1-inch piece)
2 cloves garlic, minced
2 scallions, sliced, white and light green parts separated from dark green parts
Kosher salt and freshly ground black pepper
1/2 head small green cabbage or napa cabbage, thinly sliced (about 2 cups or 6 1/2 ounces)

Steps:

Soak the noodles in a large heatproof bowl of very hot water until softened, about 15 minutes. Drain the noodles and set aside.
Meanwhile, combine the soy sauce, sambal oelek, lime juice and 1 teaspoon of the sesame oil in a small bowl and stir well.
Heat the vegetable oil and the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces and stirring occasionally with a wooden spoon, until no longer pink in the middle and crispy in some spots, 6 to 7 minutes. Remove the chorizo to a plate with a slotted spoon. Pour off all but 1 tablespoon oil left in the skillet.
Add the jalapenos, ginger, garlic, scallion whites and light green parts, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the vegetables just begin to soften, 1 to 2 minutes. Add the cabbage and cook, stirring frequently, until the cabbage is wilted. Add the noodles, chorizo and sauce to the skillet and cook, stirring and tossing, until everything is well combined, 2 to 3 minutes. Divide among bowls and garnish with the scallion greens.