Stir-fried Wombok with Chang's Noodles
Sep. 15th, 2010 07:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookabilityPreparation time: around half an hour, depending on your working speed
Bonuses: Low on advance preparation; cooks in just one dish; unlike many stir fries, does not require a rice or noodle side dish
Possible detractors: Requires some chopping, some opening of cans, use of a wok or frying pan, and some faffing about cooking things at different stages. Seemed to produce a remarkable amount of steam, for some reason.
Dietary considerations: Recipe is: lactose free. Recipe could be adapted to: vegetarians, vegans, and gluten-free eaters
Note: This is a low-investment dish for me, but I did add a few ingredients. The original version at taste.com.au has fewer ingredients and is therefore even less labour-intensive (although not so great on the nutritional variety front).
100 grams of almonds and cashew nuts (or, y'know, just chuck in a handful of each)
4 rashers of bacon, trimmed and cut into squares
1 tbsp of cooking oil
1 onion, sliced
1 tsp of minced garlic
1/2 inch of ginger, peeled and finely chopped
1/2 a wombok (chinese cabbage), chopped [note: prepare wombok by chopping from head to base. Start with slices about 1 inch wide, and decrease the slice size when you near the base, so that all pieces cook evenly. Then chop the slices into 2-4 chunks]
1 200g (ish) can of bamboo shoots
1 400g (ish) can of baby corn spears
1 packet of Chang's Fried Noodles or equivalent [note: these contain gluten. I've heard of people frying rice vermicelli, but I don't know if you can buy rice vermicelli pre-fried like this]
Black pepper
1. Lightly fry the nuts until golden. Remove from pan [note: the dish probably wouldn't be ruined if you skip this step. Raw almonds and cashews are tasty enough.]
2. Fry the bacon until crispy; remove from pan
3. Heat oil in pan. Add garlic, ginger and onion. Fry until spices are aromatic and onion begins to caramelise.
4. Add wombok and stir-fry
5. Toward the end, add bamboo shoots and corn; keep stir-frying until all veg are just tender (this takes 5-10 minutes depending on your stove)
6. Add nuts and bacon; keep stir-frying until all ingredients are warm
7. Stir in the packet of fried noodles.
8. Season with black pepper
My instinct with this dish is that it won't reheat well in the microwave, but it will probably be tasty cold. (I could be wrong! I'll try it cold and get back to you!)
SPEAKING of wombok, fried noodles, and things which are tasty cold, Stonesoup recently posted a variant on Chang's Fried Noodle Salad. Fried noodle salad is dead easy to make, easily customised, and makes a delicious side dish, contribution to bring-a-plate events, or light meal. Regular iceberg lettuce makes a reasonable base in place of wombok (but I wouldn't suggest that for the stir-fry version!).
Bonuses: Low on advance preparation; cooks in just one dish; unlike many stir fries, does not require a rice or noodle side dish
Possible detractors: Requires some chopping, some opening of cans, use of a wok or frying pan, and some faffing about cooking things at different stages. Seemed to produce a remarkable amount of steam, for some reason.
Dietary considerations: Recipe is: lactose free. Recipe could be adapted to: vegetarians, vegans, and gluten-free eaters
Note: This is a low-investment dish for me, but I did add a few ingredients. The original version at taste.com.au has fewer ingredients and is therefore even less labour-intensive (although not so great on the nutritional variety front).
100 grams of almonds and cashew nuts (or, y'know, just chuck in a handful of each)
4 rashers of bacon, trimmed and cut into squares
1 tbsp of cooking oil
1 onion, sliced
1 tsp of minced garlic
1/2 inch of ginger, peeled and finely chopped
1/2 a wombok (chinese cabbage), chopped [note: prepare wombok by chopping from head to base. Start with slices about 1 inch wide, and decrease the slice size when you near the base, so that all pieces cook evenly. Then chop the slices into 2-4 chunks]
1 200g (ish) can of bamboo shoots
1 400g (ish) can of baby corn spears
1 packet of Chang's Fried Noodles or equivalent [note: these contain gluten. I've heard of people frying rice vermicelli, but I don't know if you can buy rice vermicelli pre-fried like this]
Black pepper
1. Lightly fry the nuts until golden. Remove from pan [note: the dish probably wouldn't be ruined if you skip this step. Raw almonds and cashews are tasty enough.]
2. Fry the bacon until crispy; remove from pan
3. Heat oil in pan. Add garlic, ginger and onion. Fry until spices are aromatic and onion begins to caramelise.
4. Add wombok and stir-fry
5. Toward the end, add bamboo shoots and corn; keep stir-frying until all veg are just tender (this takes 5-10 minutes depending on your stove)
6. Add nuts and bacon; keep stir-frying until all ingredients are warm
7. Stir in the packet of fried noodles.
8. Season with black pepper
My instinct with this dish is that it won't reheat well in the microwave, but it will probably be tasty cold. (I could be wrong! I'll try it cold and get back to you!)
SPEAKING of wombok, fried noodles, and things which are tasty cold, Stonesoup recently posted a variant on Chang's Fried Noodle Salad. Fried noodle salad is dead easy to make, easily customised, and makes a delicious side dish, contribution to bring-a-plate events, or light meal. Regular iceberg lettuce makes a reasonable base in place of wombok (but I wouldn't suggest that for the stir-fry version!).
no subject
Date: 2010-09-15 10:42 pm (UTC)