Veggie Noodle Bowl
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
4
- For the pickled vegetables
- 4 cups chinese Cabbage shredded)
- 2 tsps soft brown sugar
- 1 Tbsp Nut oil
- 1 tsp black peppercorns
- 2 dried, red chili peppers
- 1 large carrot (cut into thin shreds)
- 7 ozs Bean sprout
- 2 Tbsps Rice vinegar
- For the noodles
- 6 ozs cellophane noodle
- 2 Tbsps Nut oil
- 3 cloves garlic cloves (crushes)
- 1 Tbsp fresh ginger (peeled and grated)
- 4 shallots (finely chopped)
- 2 tsps yellow Bean sauce
- 2 tsps light soy sauce
- 2 tsps soft brown sugar
- 2 Tbsps Rice wine (or dry sherry)
- 2 tsps Chili oil
- To garnish
- 2 Tbsps Sesame seeds
- 1 red chili pepper (seeds removed and finely chopped)
Preparation steps
1.
Put the cabbage into a bowl with the sugar and 2 tsp sea salt. Cover and marinate for 1 hour.
2.
Heat the oil in a small skillet (frying pan), add the peppercorns and dried chillies. Cook for 45 seconds or until chili peppers and peppercorn begin to char.
3.
Strain the oil into a bowl, discarding peppercorns and chillies.
4.
Strain the cabbage, pressing out as much water as possible with a masher.
5.
Add the cabbage to the seasoned oil with the carrots, beansprouts and vinegar. Cover and chill for 1 hour.
6.
For the noodles; soak in a large bowl of warm water for 15 minutes. When softened, drain the noodles.
7.
Heat the groundnut oil in a wok or skillet. Add the garlic, ginger, shallot and chilli bean sauce and stir fry for a few seconds..
8.
Add the vegetables and noodles and stir fry for about 2 minutes.
9.
Stir in the soy sauce, sugar, rice wine and chilli oil and continue cooking the mixture over a gentle heat for about 5 minutes.
10.
Serve sprinkled with sesame seeds and garnished with chopped red chilli.
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