Actually a decent recipe. With all BA's recipes they have an unusual ingredient that I sometimes have difficulties finding. In this case it was the Asmbal Oelek that my grocery store sold, but only in quite large quantities. Now I have 500g of the stuff and should invest in a Middle Eastern cookbook. Also the wanton noodles were not fresh, they were the classic instant noodle style.

Wanton Noodles with Marinated Cabbage and Carrots

6 oz Wonton Noodles
2 Carrots
2 Scallions
450g Red Cabbage
1 knob Ginger
1 tbsp Sambal Oelek (red chilie, garlic, ginger, lemon grass, vinegar, sugar, salt, lime zest)
1 tbsp Sesame Oil
1 tbsp Soy Glaze
1 tbsp Sweet White Miso Paste
⅓ cup Roasted Cashews
¼ cup Rice Vinegar

Make the Sambal Oelek by blending the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle. While processing gradually add the vinegar. Place the pureed mixture into a saucepan and bring to a boil. Reduce the heat and simmer for 3 minutes. Add the sugar and stir until dissolved. Add the salt and lime zest.

Thinly slice the cabbage and green onion. Shred the carrots on a grater. Peel and finely chop the ginger. Roughly chop the cashews.

In a large bowl, combine the miso paste, soy glaze, half the vinegar, and the sambal oelek. Slowly whisk in the sesame oil until well combined. Add the cabbage and white bottoms of the scallions; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Combine the carrots, half the ginger, and the remaining vinegar; season with salt and pepper. Drizzle with olive oil and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Heat oil in a medium pan medium-high until hot. Add the cashews and remaining ginger. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate. In the same pan stir fry the cabbage, remove, and then the carrots.

Fill a pot with salted water and bring to a boil. Add the noodles to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the bowl of marinated cabbage and carrots. Toss to thoroughly combine; season with salt and pepper to taste. Garnish with the green tops of the scallions.