So the laghman was really good last night. I added some carrots so there would be enough for our family and some garlic because everything tastes better with garlic on it.
So here's the recipe:
2 large carrots, julienned
1 napa cabbage heart, julienned
1 bunch chinsay stalks, chopped (strip the leaves and chop them too)
3-5 cloves garlic, minced
2 tomatoes, chopped
Salt and red pepper to taste (or lazy)
Heat the oil in a wok or qazan, then add the chinsay stalks, carrots, napa, and garlic and stir-fry for a few minutes.
Add the tomatoes, bring to a boil, then cover and simmer for 10-15
minutes, just till the vegetables are tender but not soggy. Add salt and red pepper and serve over laghman. I added black vinegar to mine, but no one else did.