2 small round shallots, sliced lengthways into six
2 garlic cloves, sliced
5g fresh ginger root, peeled and grated
2 Chinese cabbage leaves, sliced into 1cm-thick strips
1tbsp light soy sauce
1⁄2tbsp oyster sauce
1tbsp chilli oil (optional)
Method
Bring a large pan of water to
the boil, add the noodles and
cook according to the pack
instructions, minus 2 minutes’
cooking time. Drain and rinse in warm water to remove any
excess starch, then toss with
1⁄2tbsp of the oil to prevent them
sticking together and set aside.
Heat the remaining oil in a wok or frying pan over a
medium-high heat. Fry the
shallots, garlic and ginger for 2 minutes until starting to
brown, then add the cabbage,
soy sauce and oyster sauce.
Stir-fry for a couple of minutes
until the leaves have wilted, then
add the noodles. Use cooking
chopsticks to move the noodles
around and toss them with the
vegetables. Stir-fry for a couple
more minutes until everything is
hot and well combined.
Serve immediately with the
chilli oil, if using.
RECIPES AND PHOTOGRAPHS TAKEN FROM QUICK & EASY VIETNAMESE BY UYEN LUU, PHOTOGRAPHY BY UYEN LUU (HARDIE GRANT, £25).
