500 gmsweet potato starch noodles (see note)80 ml (1/3 cup)vegetable oil½onion, thinly sliced600 gm(about 1/3) Chinese cabbage, thinly sliced100 gmblack fungus, sliced100 gmshiitake mushrooms, sliced20 gmpiece of ginger, cut into julienne2garlic cloves, finely grated125 ml (½ cup)soy sauce60 ml (¼ cup)Shaoxing wine60 ml (¼ cup)honey2 tspcaster sugar2 tspsesame oilSesame salt (see note) and thinly sliced salad onion, to serve
Cook noodles in a large saucepan of boiling water until tender (2-4 minutes). Drain and set aside.
Heat 1 tbsp oil in a wok over high heat until smoking, add onion and stir-fry until translucent (2-3 minutes). Remove from wok and set aside. Heat 2 tbsp remaining oil in wok, add cabbage and mushrooms and stir-fry until tender (2-3 minutes). Remove from wok and set aside. Heat 1 tbsp oil in wok, add ginger and garlic, stir-fry until fragrant (2-3 seconds), then add soy sauce, Shaoxing wine, honey, sugar and sesame oil, and stir occasionally until reduced by half (3-5 minutes). Add noodles, onion and cabbage mixture to wok, season to taste with freshly ground pepper and toss to warm through (1-2 minutes). Serve scattered with sesame salt and salad onion to taste.
Sweet potato starch noodles are available from Asian supermarkets; if they’re unavailable substitute thin dried rice noodles or mung bean noodles (the cooking time and texture of the noodles will vary). Sesame salt is a mixture of 1 tbsp crushed roasted sesame seeds and 1 tsp sea salt.
You might also like...
Fuss-free summer recipes
Flank steak tacos with corn, avocado and coriander