Dali vegetarian rice noodle stir-fry

Dali vegetarian rice noodle stir-fry

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

China invented noodles over 4000 years ago, and when I met the Zhao family in Dali I was in noodle heaven! They’ve been making rice noodles for four generations, but what makes theirs so unique is that they use a mixture of jasmine rice and white glutinous rice, giving the noodles a wonderful ‘al dente’ texture.

Ingredients

Quantity Ingredient
2 tablespoons garlic water, (see note)
2 tablespoons peanut oil
2 garlic cloves, finely chopped
90g sliced chinese cabbage
120g bean sprouts
8 garlic chives, cut into 3 cm lengths
1 tablespoon light soy sauce
250g fresh round chinese rice noodles
1/2 teaspoon vietnamese pickled ground chillies
2 spring onions, sliced on the diagonal

Yunnan chilli oil

Quantity Ingredient
125ml peanut oil
2 tablespoons chilli †flakes
1 tablespoon sesame oil

Method

  1. Make the garlic water a day ahead. Set aside.
  2. You can also make the yunnan chilli oil ahead of time. Heat the peanut oil in a wok until it almost reaches smoking point. Turn off‘ the heat and allow the oil to cool for about 3 ’minutes. Place the chilli †flakes in a glass jar, then pour in the hot oil, followed by the sesame oil. Allow to cool slightly before sealing; do not strain or discard the chilli. The oil will keep for up to a month stored in a cool, dark place and can be used in other noodle recipes.
  3. Heat a wok or large frying pan until smoking. Add the peanut oil and sauté the garlic over medium–high heat until fragrant. Now add the cabbage, bean sprouts and garlic chives and stir-fry for 1 minute.
  4. Add 1 teaspoon of the yunnan chilli oil, the soy sauce and a pinch of sea salt and stir-fry for a further minute. Next add the noodles, pickled ground chillies, garlic water and half the spring onion. Stir-fry for another 3 minutes.
  5. Transfer to a platter or individual plates, garnish with the remaining spring onion and serve.

Note

  • To make garlic water, simply combine 1 ’tablespoon chopped garlic and 2 tablespoons water in a bowl. Cover and stand ’overnight, then strain.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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