Cabbage and Cashew Stir-fry

So Friday was back to reality...my parents had gone home...no more free meals...no more treats...no more excuses...so off to the library I trotted with my huge bag of books to return and came home with new inspiration in the form of Valentine Warner and the Abel & Cole cookbook (and a fresh veggie box waiting)

Still being in vacation mode (or at least in I don't want to go back to the real world mode) I haven't been able to really get stuck into cooking new and exciting things, but on Saturday (craving chinese food) I adapted a soba, cabbage and peanut stir fry recipe from the Abel & Cole book (not having soba or peanuts) and was most impressed with the results.

Cabbage is used in asian cooking...and I love it, but I don't think that I have ever really thought about using it as an MAIN ingredient in a stir fry. This dish is basically...cabbage...but a pointed cabbage, which has softer leaves and a milder flavour than bog standard white cabbages.  The recipe calls for soba noodles, which are nice...but not something I regularily have in my cupboard and are...expensive. Instead I used dried eggnoodles...easy to prepare, cheap and worked really well I think.  Basically what you do is stir fry thinly sliced garlic...like 4 cloves...(I added some fresh red chili) and 1/2 a cabbage that has been chopped into squares about an inch wide, then I added about a handful of chopped cashews and a handful of corriander the noodles (already cooked) and the sauce-2 tsp caster sugar, 1 glug of groundnut oil, 1/4 cup rice wine vinegar and 2 glug soy sauce all mixed together, toss the noodles and cabbage to coat in sauce and wait until it bubbles and thickens...and finally serve with more chopped corriander, cashews, soy sauce and lime.  Yum yum yum!