China invented noodles more than 4000 years ago, and when I met the Zhao family in Dali, in China’s Yunnan province, I was in noodle heaven! They’ve been making rice noodles for four generations, but what makes theirs unique is that they use a mixture of jasmine rice and white glutinous rice, giving the noodles a wonderful ‘al dente’ texture.
This simple recipe for two combines many wonderful flavours and textures, making it a delicious and light meal for any day of the week.
Serves: 2
Ingredients
- 1 tablespoon garlic water (see note below)
- 2 tablespoons vegetable oil
- 1 garlic clove, finely chopped
- 1/2 sliced Chinese cabbage (or 1/4 regular white cabbage)
- 50g bean sprouts
- 1/2 tablespoon soy sauce
- 125g fresh round rice noodles
- 1/2 teaspoon fresh chilli
- 2 spring onions, sliced on the diagonal
Method
Make the garlic water a day ahead. Set aside.
Heat a wok or large frying pan until smoking. Add the oil and sauté the garlic over medium–high heat until fragrant. Now add the cabbage and bean sprouts, and stir-fry for one minute.
Add one teaspoon of oil, soy sauce, a pinch of salt and stir-fry for a further minute. Next add the noodles, chilli, garlic water and half the spring onion. Stir-fry for another three minutes.
Transfer to a platter or individual plates, garnish with the remaining spring onion and serve.
Note: To make garlic water, simply combine one tablespoon of chopped garlic and two tablespoons of water in a bowl. Cover and stand overnight, then strain.
Recipe adapted from Luke Nguyen’s Greater Mekong by Luke Nguyen
Published by Hardie Grant Books.
Also read: Asian Honey Salmon Skewers
