Large pot
Skillet
Sheet pan
Chili Crisp Maple Vinaigrette:
Noodle Bowl:
- 8 ounces thin glass noodles
- 1 tablespoon neutral cooking oil for roasting
- 1 butternut squash peeled, trimmed, halved, seeds removed and diced
- 6 small Tokyo turnips trimmed and halved
- 1 teaspoon neutral cooking oil for frying, plus more if needed
- 2 eggs
- 1 cup shredded purple cabbage
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- Salt and pepper to taste
Prepare the Chili Crisp Maple Vinaigrette:
In a bowl, whisk together all the ingredients until emulsified. Taste and season to your preferences.Note: the vinaigrette will likely break before serving, whisk it again vigorously before serving.
Cook the Cabbage:
Add the sesame oil to the skillet used to cook the eggs. Once hot, add the cabbage and the soy sauce and cook for 3-4 minutes or until the cabbage is softened but still a bit crispy. Season with salt and pepper, if needed. Turn off the heat.
Calories: 463kcal | Carbohydrates: 79g | Protein: 5g | Fat: 15g | Sodium: 219mg | Fiber: 5g | Sugar: 11g | Vitamin C: 52mg