Chow mein Noodles

The trip to your local Chinese grocery store is so worth it for these chow mein noodles. You could try to skimp and use spaghetti - but it won't be the same!

Growing up I used to pound my Grandma's cabbage and noodles which consisted of butter, onion, cabbage and egg noodles. This dish is inspired by that but it also has some Asian influence!

Also, yes I am allergic to sesame seeds, but the person I was cooking dinner for isn't so I put them on her dish! :)

What you need:

• 1 lb chow mein noodles
• 3 tbsp regular or vegan butter
• 1/2 head of cabbage, finely shaved
• 3 minced garlic cloves
• 1 tsp minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds (optional)

What to do:

1. Add the butter to a large wok or non-stick skillet and cook the shaved cabbage, garlic and ginger on medium heat until it wilts and is very tender. (About 10 minutes.)
2. While cooking the cabbage, bring a large pot of water to a boil and cook the noodles according to package instructions.
3. Add the cooked noodles, soy sauce and vinegar to the cooking cabbage and combine everything while continuing to cook on medium for 5-7 more minutes. 
4. Top with sesame seeds and serve hot!