Ingredients
Method
Main
1.Cook noodles in a large saucepan of boiling water until tender (2-4 minutes). Drain and set aside.
2.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.
Notes
