Ingredients
3
tablespoons soy sauce
1
tablespoon oyster sauce*
1
tablespoon rice vinegar or white vinegar
1
teaspoon sugar
1/2
teaspoon crushed red pepper
1/4
teaspoon sesame oil
8
oz uncooked fettuccine
1
tablespoon vegetable oil
2
cloves garlic, finely chopped
1
tablespoon finely chopped gingerroot
1
small onion, cut into 1/2-inch wedges
2
medium carrots, shredded (1 cup)
3
cups chopped Chinese (napa) cabbage
1
medium green onion, thinly sliced (1 tablespoon)
2
tablespoons chopped dry-roasted peanuts
Preparation
In small bowl, stir all sauce ingredients until well mixed; set aside.
Cook fettuccine as directed on package. Drain and rinse in warm water.
Meanwhile, in nonstick wok or 12-inch nonstick skillet, heat vegetable oil over medium-high heat. Add garlic, gingerroot, onion and carrots to wok; stir-fry 2 minutes. Add cabbage; stir-fry 2 to 3 minutes or until cabbage is crisp-tender.
Add sauce and fettuccine to cabbage mixture; stir-fry about 2 minutes or until heated through. Spoon onto serving platter. Garnish with green onion and peanuts.
