Taste Tibet by Julie Kleeman

Author:Julie Kleeman
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2021-11-27T00:00:00+00:00

VEGETARIAN

Place a large saucepan of boiling water over a high heat. When the water is bubbling away, add the noodles and gently move them around in the water using chopsticks. Cook for 6–7 minutes or according to the instructions on the packet.

Drain the noodles in a colander, then place the colander inside a bowl and run cold water through the noodles – the cold water will fill the bowl and cool the noodles. Once they are completely cold, remove the colander from the bowl and leave the noodles to drain in the colander while you prepare the vegetables.

Wash the cabbage and remove its hard core, then cut in half and shred very finely. Cut each head of pak choi in half lengthways, then cut in half crossways on the diagonal. Rinse thoroughly and set aside in a bowl of cold water.

Put the oil into a wok over a high heat. When it’s hot, add the chillies and garlic and stir-fry until browned, then add the onion and salt. Keep cooking and stirring until the onion has browned, then add the cabbage and cook for 2–3 minutes. Lift the pak choi out of the water and into the wok. Cook for 3–4 minutes, stirring often. If you like your noodles spicy, you can add some chilli powder at this point too.

Now add the noodles to the wok, along with both soy sauces, the sesame oil and the vinegar. Using tongs or chopsticks, toss together well for 3–4 minutes, then garnish with spring onions and/or chives.

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