| Greg's cabbage fried rice noodles |
| (包菜炒粉/麵) |
| Greg's home page |
| Cooking main page |
| Recipe index |
| Cooking times |
| Noodle cooking times |
| Spice pastes |
| Random foodstuffs |
| Weights and measures |
| Food suppliers |
| Greg's diary |
| Copyright info |
| |
|
|
This is a recipe supplied by Google Gemini, slightly sanitized.
| quantity | ingredient | step | ||
| 140 g | cabbage, shredded | 1 | ||
| oil | 1 | |||
| 25 g | garlic, chopped | 2 | ||
| 5 g | Thai chili, chopped | 2 | ||
| 75 g | Pork belly | 3 | ||
| oil | 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 | ||
Add plenty of oil and fry the cabbage under high heat, slightly charring it:
When the cabbage is cooked, cool down and add the garlic and chili. The result should be noticeably charred:
|
|||||||||||||||||||||||
Reserve
Cut the pork into thin strips and fry in the oil:
|
|||||||||||||||||||||||
Cook the noodles freshly. Drain and add to pan immediately, along with the reserved pork.
Add sauces and heat up.
Add sesame oil 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.
| Cooking home page | Recipe index | Greg's home page | Greg's diary | Greg's photos |
