Rating: 3.69 stars
26 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime add dimension to this Asian-inspired dish.

Martha Stewart Living, January 2010

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Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.

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  • Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.

  • Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.

Cook's Notes

There are many varieties of Chinese cabbage. Look for a head that has sturdy ribs and leaves, which will stand up well to high heat.

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Reviews (1)

26 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
03/13/2010
This is an easy, delicious recipe. No need for take out after tasting this. The ratio of the ingredients is perfect. If you find that too much of the liquid has evaporated, just add a couple tablespoons of the pasta liquid - I did