Rice Noodle Napa Cabbage Stir Fry Recipes

RICE NOODLE NAPA CABBAGE STIR FRY

Steps:

• Soak the noodles in hot water following the packet instructions. While soaking, keep tossing them to avoid sticking. Drain, rinse with cold water and drain again. Leave aside.
• Heat some vegetable oil in a pan. Finely chop the chillis (better to use gloves) and prepare the garlic and ginger paste by pressing or finely chopping them.
• Add the chillies, garlic and ginger paste. Bring the oil to one side of the pan slightly lifting it with your hand.
• Add the spice mix: five-spice powder, white pepper and chili flakes. Cook til fragrant.
• Roughly chop the cabbage and zucchini and add it to the wok. While stirring keep cooking for 5-7 minutes.
• Add the soy sauce, sesame oil, sriracha, brown sugar and the noodles, stir one last time and you stir fry will be ready to serve.
• For presentation, add some sesame seeds on the top, finely chopped spring onion and for extra spice, chilli flakes.

CHINESE CABBAGE STIR-FRY WITH RICE NOODLES, PORK, AND CILANTRO

Steps:

• Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
• Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
• Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.

CHORIZO AND CABBAGE STIR-FRIED NOODLES

Steps:

• Soak the noodles in a large heatproof bowl of very hot water until softened, about 15 minutes. Drain the noodles and set aside.
• Meanwhile, combine the soy sauce, sambal oelek, lime juice and 1 teaspoon of the sesame oil in a small bowl and stir well.
• Heat the vegetable oil and the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces and stirring occasionally with a wooden spoon, until no longer pink in the middle and crispy in some spots, 6 to 7 minutes. Remove the chorizo to a plate with a slotted spoon. Pour off all but 1 tablespoon oil left in the skillet.
• Add the jalapenos, ginger, garlic, scallion whites and light green parts, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the vegetables just begin to soften, 1 to 2 minutes. Add the cabbage and cook, stirring frequently, until the cabbage is wilted. Add the noodles, chorizo and sauce to the skillet and cook, stirring and tossing, until everything is well combined, 2 to 3 minutes. Divide among bowls and garnish with the scallion greens.