Chinese Cabbage Noodle Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon noodles, Asian
- Salt water
- 400 g carrot (s)
- 1 head Chinese cabbage (approx. 650 g)
- 1 bunch spring onion (s)
- 100 g cooked ham
- 1 tablespoon oil
- 2 tablespoon soy sauce
- Sambal Oelek
Print Recipe
Pin Recipe Instructions
- Put the pasta in boiling salted water and let it simmer for about 3 minutes over low heat. Pull apart with a fork. Drain, rinse and drain the pasta.
- Cut the carrots first into slices, then into thin strips. Quarter the cabbage and remove the stalk, cut into strips approx. 1 cm wide. Cut the spring onions into rings and the ham into strips.
- Heat the oil in a wok or large pan. Fry the cabbage, carrots and ham in it while stirring. Add the pasta and fry for approx. 5 minutes, stirring occasionally. Add the spring onions and fry briefly. Season to taste with soy sauce and sambal oelek.
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