(serves 2-3)
This fast but tasty dish was introduced to me by my sister Bec. I had serious doubts at first, raw chinese cabbage and grated carrots were the only vegetables...i was thinking, seriously?? i don't even like carrots, this dressing must be pretty amazing to make it all happen... But, she was right, it's actually pretty tasty and the combo just works!
The lemongrass pork was just for some substance, had it in my freezer pre-marinated from awhile ago (thanks mum!), but really any meat in asian dressing would go well, or just vego is good too!
Prep time: 5 min
Cooking time: 10-15 min
Ingredients:
2 carrots, finely grated
6 big leaves of Chinese Cabbage
1 packet (500g) Hokkien noodles
200g meat (pork, beef, chicken strips)
Sesame seeds, to garnish
Fried onion, to garnish
Dressing
1 T soy sauce
1/2 T sesame oil
1 T fish sauce
juice of 1/2 lime, optional
Method:
1. If using meat, then you'll want to marinate in soy sauce, sesame oil, salt and sugar for 5-10min. If using pre-marinated meat, then start frying on a heated, lightly oiled pan.
2. Soak the Hokkien noodles in boiling water for 5 minutes. Use chopsticks to loosen the noodle bundle. When the noodles are separated and just getting soft, drain them in a collander.
NB. This helps remove the oil and also softens the noodles without over-cooking it. If you're impatient, you can cook it for 2-3 minutes on medium heat.
2. Finely slice the chinese cabbage into vertical strips.
3. Combine the cabbage, grated carrot with half the dressing. Add the noodles and pour in the rest of the dressing. You may want to adjust the taste with the soy sauce and sesame oil, especially if it's a bit sour for you!
4. Garnish with sesame seeds and fried onion!
0 comments :
Post a Comment