This crispy Chinese vegetable stir-fry has lots of texture and flavour. With pickled chilli and chilli oil, it has a spicy kick.






Skill level

Average: 3.7 (22 votes)


  • 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

Cook's notes

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.