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.
Denne historien er fra Issue 73 2021-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 73 2021-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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