Tibetan Fried Noodles (Tukpa Ngopa)

Ingredients

• 1 lb angel hair pasta
• oil (for frying)
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 2 inches fresh ginger, finely chopped
• 1 carrot, sliced thinly on the diagonal
• 2 stalks celery, sliced thinly on the diagonal
• 4 baby bok choy, chopped thinly (or 1/4 head of cabbage, sliced)

Directions

1. 1

   In a large pot of salted water, boil the noodles until cooked.

2. 2

   Drain and toss them with just enough oil to keep them from sticking.

3. 3

   Spread them to cool on a tray or cookie sheet.

4. 4

   Heat a lightly oiled, non-stick frying pan, and add one fourth of the noodles evenly in the frying pan.

5. 5

   They should be flat, not heaped.

6. 6

   Fry until crisp and brown underneath, then flip them and fry the other side.

7. 7

   Repeat to make 4 crispy noodle cakes and place on individual plates.

8. 8

   Fry the onion, garlic, and ginger until brown.

9. 9

   Add the remaining stir-fry vegetables and stir-fry 2 minutes more, or until barely cooked but still crisp.

10. 10

    Spread the stir-fried mixture on top of the noodle cakes in 4 equal portions.

11. 11

    Serve.