| Greg's cabbage fried rice noodles |
| (包菜炒粉/麵) |
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This is a recipe supplied by Google Gemini, slightly sanitized.
| quantity | ingredient | step | ||
| 75 g | Pork belly | 1 | ||
| oil | 1 | |||
| 200 g | cabbage, shredded | 2 | ||
| oil | 2 | |||
| 25 g | garlic, chopped | 3 | ||
| 20 g | ginger, chopped | 3 | ||
| 5 g | Thai chili, chopped | 3 | ||
| 110 g | Shandong noodles | 4 | ||
| 25 g | soya sauce, light | 5 | ||
| 10 g | soya sauce, dark | 5 | ||
| 10 g | oyster sauce | 5 | ||
| 5 g | sesame oil | 6 | ||
Cut the pork into thin strips and fry in the oil:
Remove pork, add plenty more oil and fry the cabbage, adding the garlic, ginger and chili:
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Cook the noodles freshly. Drain and add to wok immediately, along with the reserved pork.
Add sauces and heat up.
Add sesame oil and green parts of spring onion and mix well. Serve.
This dish used Shan Dong noodles because that was what I had. I think something white is good, but there's a lot of choice.
There's also another recipe that might be better, except that it uses US (I think) cups measurements.
I don't understand the Chinese name given. Google Translate translates both 包菜炒麵 and 包菜炒粉as "cabbage fried noodles".
The original recipe wanted only 10 g of lard instead of oil, only 120 g of cabbage, and also spring onions. It seems that this recipe can really use lots of cabbage, and the spring onions would get lost.
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