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Categories:
green cabbage noodles peanuts cilantro eggs salt sunflower oil serrano sunflower oil garlic ginger red pepper rice vinegar lime juice salt
Viewed: 92 - Published at: 6 years agoIngredients
- 1/2 small green cabbage, finely shredded (about 4 cups)
- 4 ounces cellophane noodles, soaked for 20 minutes in warm water
- 1/4 cup chopped roasted peanuts (more to taste)
- 1 cup chopped cilantro
- 2 eggs
- Salt to taste
- 2 teaspoons sunflower oil or peanut oil
- 1 to 3 serrano or Thai chiles, minced (to taste)
- 3 tablespoons sunflower oil or peanut oil
- 2 large garlic cloves, finely minced or pureed
- 2 tablespoons minced ginger
- 1/2 teaspoon red pepper flakes
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon fresh lime juice
- Salt to taste
Method
- Place the cabbage in a bowl and cover with ice water.
- Set aside while you prepare the remaining ingredients.
- Bring a pot of water to a boil.
- Salt if desired.
- Drain the noodles and add to the pot.
- Boil for 1 1/2 minutes, drain, rinse briefly with cold water and drain thoroughly.
- Using a scissors, chop coarsely and transfer to a bowl.
- Drain the cabbage and add to the bowl, along with the peanuts, cilantro and chile(s).
- Toss together.
- Beat one of the eggs in a bowl and season with salt to taste.
- Heat 1 teaspoon of the sunflower oil in an 8-inch nonstick skillet over high heat, or in a wok, and add the egg.
- Swirl the pan and let the egg spread out in a thin pancake.
- Lift the edges of the pancake to let egg run underneath.
- It should cook through quickly.
- Flip over and cook for a few seconds on the other side, then remove from the heat.
- Repeat with the other egg.
- Roll up the pancakes and cut in thin strips.
- Add half the egg shreds to the noodles and set the other half aside.
- Place the garlic, ginger and a generous pinch of salt in a mortar and pestle and pound to a coarse paste.
- Heat 1 tablespoon of the sunflower oil over medium heat in the same skillet or wok in which you cooked the eggs and add the paste and the red pepper flakes.
- Cook, stirring, until fragrant, about 1 minute.
- Transfer to a bowl.
- Allow to cool slightly.
- Add the rice vinegar, the lime juice and the remaining 2 tablespoons of sunflower oil and whisk together.
- Taste and add salt.
- It should be somewhat salty.
- Toss with the noodle mixture.
- Transfer to a platter or a wide bowl, sprinkle the remaining egg shreds over the top, and serve.
