Asian

Cabbage curry noodles

Name: Cabbage curry noodles recipe
Yield: 4
Cuisine: /asian
Ingredients: 250g dried thin egg noodles (see note); 40.00 ml vegetable oil; 1 tsp sesame oil; 1 long red chilli, thinly sliced, plus extra to serve; 4 garlic cloves, thinly sliced; 8 shiitake mushrooms, thinly sliced; 200g firm tofu, crumbled; 550g white cabbage (about half of 1), thinly shredded; 1 carrot, shredded; 30.00 ml soy sauce, plus extra to serve; 20.00 ml curry powder; 1/4 tsp white pepper; 20.00 ml rice wine vinegar; Crispy fried shallots, to serve

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Mar 15, 2023

“Trust the amount of cabbage here - similar to spinach, it shrinks and wilts to half its size. Big shout out to the eggyness of the noods: not only does it give a great chew, it takes on the curry vibe like a champ.” – Sam Parish

250g dried thin egg noodles (see note)
2 tbs vegetable oil
1 tsp sesame oil
1 long red chilli, thinly sliced, plus extra to serve
4 garlic cloves, thinly sliced
8 shiitake mushrooms, thinly sliced
200g firm tofu, crumbled
550g white cabbage (about half of 1), thinly shredded
1 carrot, shredded
1 1/2 tbs soy sauce, plus extra to serve
1 tbs curry powder
1/4 tsp white pepper
1 tbs rice wine vinegar
Crispy fried shallots, to serve

Method

1.

Cook the noodles as per packet instructions, drain and set aside.
2.

Heat a wok or a large frypan over high heat. Add oils, chilli and garlic and cook for 1-2 minutes, or until garlic is turning golden on the edges. Add mushrooms and tofu and cook, tossing regularly, for 5 minutes or until turning crisp and golden.
3.

Transfer some to a bowl for scattering at the end, then return pan to heat and add cabbage, carrot, soy, curry powder, pepper, vinegar and 1/2 cup (125ml) water. Cook, stirring occasionally, for 6 minutes or until cabbage has wilted. Add the noodles and cook for 2 minutes to warm through.
4.

Divide among bowls and top with reserved tofu mixture, crispy fried shallots and more sliced chilli. Serve with extra soy sauce alongside.

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Recipe Notes

You can get egg noodles at most supermarkets, but head to an Asian supermarket for endless choice. To avoid housing a giant cabbage in your fridge, you could use a pre-cut slaw mix to save even more time. But I have to say this is a fab way to use a ridiculous amount of cabbage. Meat lovers can sub the tofu for pork mince and throw in some hoisin for a sticky mince sitch.