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Make your own take out! Rach makes a crushed cucumber salad to go with spicy cumin wide noodles and your choice of lamb, beef or pork.
Rach's Tip: "For the chili oil, store-bought is fine," Rach says. "But this is easy to keep in the pantry for weeks and is a great use-up of chili products if you keep a lot on hand."
For the chili oil, combine in small jar.
For the crushed cucumber salad, combine cucumber and onions, whisk up dressing and add to cucumbers, top with scallions, sesame seeds and serve.
For the meat and marinade, combine in small bowl and add meat, coat and refrigerate an hour or a few hours before making dish.
For the spice blend, toast in pan and grind in spice mill.
For the sauce, whisk up in bowl and reserve.
For the noodles, bring water to boil for pasta, 5 to 6 quarts.
Heat a large pan over medium to medium-high heat with oil, add meat and season with salt and pepper and brown a couple of minutes, add cabbage, celery, onions and spice blend and let wilt. Next add chili peppers, garlic and ginger, toss 3 to 4 minutes more, add sauce and bring to bubble, and reduce heat to low.
Cook pasta 1 minute less than directions, Chinese noodles to package directions, then drain, toss with sauce and serve with scallions and cilantro on top right from the pan.