So, this dish made for a pretty good dinner, but it wasn’t exactly what I was looking for in a Chinese Chicken and Noodles. The sauce was strong and tangy on its own, but once it was mixed in the dish, it lost its oompf… Probably could have been doubled, at least. I’ll have to play around with the ingredients and work on it a bit more. The recipe originated from here, and although it was written as a cold salad, I made it warmed. Perhaps that contributed to its ‘meh’-ness. I’m sure I’ll try making homemade Chinese food again… I’ve got some fresh ginger that will need using soon. That, and some wonton wrappers too… All good.
Oh, I did have quite a bit of fun running the cabbage and carrots through the food processor (even if it was a messy endeavor). Here’s my big bag o’ shredded cabbage: