angrytoast · August 29, 2020 03:04 · Aug 29, 2020 · Aug 29, 2020 · Aug 26, 2020 · Aug 26, 2020
diff --git a/tibetan-noodle-copy.md b/tibetan-noodle-copy.md
@@ -26,7 +26,7 @@
 - Heat up oil in large fry pan/wok, bring up to high heat
 - Shred the dried chili pepper by hand and add to oil.
   - When it starts to sizzle, add onion, carrots, cumin (if whole), garlic, ginger stir fry ~3 min
-- Add cabbage, stir fry ~3 min
 - Add curry powder and cumin (if ground), mix up well
+- Add cabbage, stir fry ~3 min
 - Add the drained and cooled noodles, mix and add salt
 - Stir fry for another 3 mins, taste and serve
diff --git a/tibetan-noodle-copy.md b/tibetan-noodle-copy.md
@@ -7,7 +7,7 @@
 - garlic, at least 5 cloves
 - chili peppers (we had dried chinese ones)
 - ~1 lb noodles (we had store bought ones, rounded and about ~1/16" diameter; lomein type noodles would work best)
-- 2 tbsp salt (or to taste)
+- 2 tsp salt (or to taste)
 - 1 tbsp cumin, preferably ground
 - 2 tbsp curry powder
 

diff --git a/tibetan-noodle-copy.md b/tibetan-noodle-copy.md
@@ -6,7 +6,7 @@
 - ginger, ~1 inch
 - garlic, at least 5 cloves
 - chili peppers (we had dried chinese ones)
-- ~1 lb noodles (we had store bought ones, rounded and about ~1/16" diameter)
+- ~1 lb noodles (we had store bought ones, rounded and about ~1/16" diameter; lomein type noodles would work best)
 - 2 tbsp salt (or to taste)
 - 1 tbsp cumin, preferably ground
 - 2 tbsp curry powder

diff --git a/tibetan-noodle-copy.md b/tibetan-noodle-copy.md
@@ -23,8 +23,8 @@
 - Blanche broccoli for 1 min in boiling water, fish them out and shock in cold water, keep the boiling water for noodles
 - Boil the noodles till just about done. For Asian flour noodles, this is about 5 min
 - Drain and rinse/cool with cold water, set aside
-- Heat up oil in large fry pan/wok, bring up to medium-high heat
-- Shred the dried chili pepper by hand and add to oil
+- Heat up oil in large fry pan/wok, bring up to high heat
+- Shred the dried chili pepper by hand and add to oil.
   - When it starts to sizzle, add onion, carrots, cumin (if whole), garlic, ginger stir fry ~3 min
 - Add cabbage, stir fry ~3 min
 - Add curry powder and cumin (if ground), mix up well

diff --git a/tibetan-noodle-copy.md b/tibetan-noodle-copy.md
@@ -24,7 +24,7 @@
 - Boil the noodles till just about done. For Asian flour noodles, this is about 5 min
 - Drain and rinse/cool with cold water, set aside
 - Heat up oil in large fry pan/wok, bring up to medium-high heat
-- Shred the dried chili pepper by handle and add to oil
+- Shred the dried chili pepper by hand and add to oil
   - When it starts to sizzle, add onion, carrots, cumin (if whole), garlic, ginger stir fry ~3 min
 - Add cabbage, stir fry ~3 min
 - Add curry powder and cumin (if ground), mix up well

diff --git a/tibetan-noodle-copy.md b/tibetan-noodle-copy.md
@@ -1,6 +1,7 @@
 ## Raw materials
 - 1/2 large onion
 - 1/4 head cabbage
+- 1 medium head broccoli
 - 2 carrots
 - ginger, ~1 inch
 - garlic, at least 5 cloves
@@ -13,16 +14,19 @@
 ## Mise en place
 - Slice onion
 - Thin slice cabbage
+- Cut small broccoli florets
 - Roughly matchstick carrots
 - Thin slice ginger
 - Chop garlic
 
 ## Steps
+- Blanche broccoli for 1 min in boiling water, fish them out and shock in cold water, keep the boiling water for noodles
 - Boil the noodles till just about done. For Asian flour noodles, this is about 5 min
 - Drain and rinse/cool with cold water, set aside
-- Heat up oil in large fry pan/wok
+- Heat up oil in large fry pan/wok, bring up to medium-high heat
 - Shred the dried chili pepper by handle and add to oil
-  - When it starts to sizzle, add onion, carrots, cumin (if whole), garlic, ginger stir fry ~5 min
+  - When it starts to sizzle, add onion, carrots, cumin (if whole), garlic, ginger stir fry ~3 min
+- Add cabbage, stir fry ~3 min
 - Add curry powder and cumin (if ground), mix up well
 - Add the drained and cooled noodles, mix and add salt
 - Stir fry for another 3 mins, taste and serve
diff --git a/tibetan-noodle-copy.md b/tibetan-noodle-copy.md
@@ -0,0 +1,28 @@
+## Raw materials
+- 1/2 large onion
+- 1/4 head cabbage
+- 2 carrots
+- ginger, ~1 inch
+- garlic, at least 5 cloves
+- chili peppers (we had dried chinese ones)
+- ~1 lb noodles (we had store bought ones, rounded and about ~1/16" diameter)
+- 2 tbsp salt (or to taste)
+- 1 tbsp cumin, preferably ground
+- 2 tbsp curry powder
+
+## Mise en place
+- Slice onion
+- Thin slice cabbage
+- Roughly matchstick carrots
+- Thin slice ginger
+- Chop garlic
+
+## Steps
+- Boil the noodles till just about done. For Asian flour noodles, this is about 5 min
+- Drain and rinse/cool with cold water, set aside
+- Heat up oil in large fry pan/wok
+- Shred the dried chili pepper by handle and add to oil
+  - When it starts to sizzle, add onion, carrots, cumin (if whole), garlic, ginger stir fry ~5 min
+- Add curry powder and cumin (if ground), mix up well
+- Add the drained and cooled noodles, mix and add salt
+- Stir fry for another 3 mins, taste and serve