This crispy Chinese vegetable stir-fry has lots of texture and flavour. With pickled chilli and chilli oil, it has a spicy kick.
- 2 tbsp peanut oil
- 2 garlic cloves, finely chopped
- 1 handful sliced Chinese cabbage
- 1 handful beansprouts
- ½ cup sliced garlic chives, cut into 4 cm lengths
- pinch of salt
- 1 tbsp light soy sauce
- 1 tsp Yunnan chili oil (recipe below)
- 250 g rice noodle
- 2 pickled chilies, sliced
- 2 tbsp garlic water
- 2 spring onion, sliced
Yunnan chili oil
- 2 tbsp dried chilli flakes
- ½ cup peanut oil
- 1 tbsp sesame oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the Yunnan chilli oil, place the dried chilli flakes in a bowl. Heat the peanut oil to 170°C. Pour the slightly cooled oil over the chilli. Set aside to cool. Add the sesame oil to the chilli oil.
Heat a pan or wok until smoking. Add the peanut oil and garlic, and sauté until fragrant. Add the cabbage, beansprouts and garlic chives, and stir-fry for 1 minute.
Season with the salt and soy sauce, and stir. Add the chilli oil and stir-fry for a further minute.
Add noodles and stir-fry for 1 minute. Add the pickled chilli and garlic water, and stir-fry briefly. Add the spring onions.
Transfer to a serving platter and garnish with extra spring onions, if desired.