World Cuisine

  • low-calorie cooking spray
  • 100 g (3½ oz) Szechuan preserved cabbage, rinsed, drained and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 teaspoons peeled and finely chopped fresh root ginger
  • 2 tablespoons Shaoxing rice wine
  • 2 tablespoons chilli bean sauce
  • 1 tablespoon Chinese sesame paste
  • 1 tablespoon dark soy sauce
  • 1 tablespoon clear honey
  • 450 ml (¾ pint) chicken or vegetable stock
  • 250 g (8 oz) dried medium egg noodles

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the preserved cabbage, garlic and ginger and stir-fry for 1–2 minutes.

Stir all the remaining ingredients except the noodles into the pan, reduce the heat to medium and simmer for 3–4 minutes.

Meanwhile, cook the noodles in a large saucepan of boiling water for about 4 minutes, or according to the packet instructions, until just tender.

Drain the noodles and divide between 4 warmed bowls. Ladle the cabbage mixture over and serve immediately.

Like This? Try These
More on Food