Thai
Thai - Noodles
Cabbage Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g dried rice vermicelli
- • 250g squid, sliced into rings
- • 12 fish balls
- • 200g cabbage, sliced
- • 3 tbsp fermented red bean curd
- • 4 cups chicken stock
- • 1 tbsp sugar
- • 2 tbsp fish sauce
Preparation Steps
1
Phase 1
Soak the rice vermicelli in warm water for 20 minutes and drain.
2
Phase 2
Mash the red bean curd with a little stock, whisk it into the remaining stock, and bring to a simmer.
3
Phase 3
Add the squid and fish balls, then season with the sugar and fish sauce.
4
Phase 4
Blanch the vermicelli and divide it into bowls.
5
Phase 5
Ladle the pink broth with the seafood over the noodles and add the raw cabbage.
6
Phase 6
Serve with chili flakes and lime wedges.