PREP + COOK TIME 30 MINUTES SERVES 4
300g dried rice vermicelli noodles
2 tablespoons mild curry powder
1 tablespoon dark soy sauce
2 tablespoons Chinese cooking wine (shao hsing)
2 teaspoons white sugar
½ cup (125ml) water
¼ cup (60ml) vegetable oil
1 medium red onion (170g), halved, sliced thinly
1 medium red capsicum (200g), seeded, sliced thickly 3 cups (240g) shredded green cabbage
2½ cups (200g) bean sprouts 300g Chinese barbecued pork (see notes), sliced thinly
1 cup loosely packed fresh coriander leaves
½ cup (40g) bean sprouts, extra
1 Place noodles in a large heatproof bowl, cover with boiling water; stand for 6 minutes or until tender; drain under cold water.
2 Meanwhile, stir curry powder, soy sauce, cooking wine, sugar and the water in a small bowl until sugar dissolves.
3 Heat 1 tablespoon of the oil in a wok over medium-high heat. Add onion; stir-fry for 1 minute. Add capsicum; stir-fry a further minute. Add cabbage; stir-fry about 2 minutes or until softened slightly. Remove vegetables from wok.
هذه القصة مأخوذة من طبعة Issue 73 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 73 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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