Reviews (1)        Add Rating & Review     26 Ratings   5 star values:        5    4 star values:        11    3 star values:        8    2 star values:        1    1 star values:        1                Martha Stewart Member     Rating: Unrated       03/13/2010   This is an easy, delicious recipe. No need for take out after tasting this. The ratio of the ingredients is perfect. If you find that too much of the liquid has evaporated, just add a couple tablespoons of the pasta liquid - I did

Back to Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro All Reviews for Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro Recipe Summary Servings: 8

Ingredients Ingredient Checklist 4 ounces medium flat rice noodles 2 tablespoons vegetable oil 1/2 head Chinese cabbage (about 1 1/2 pounds), shredded (8 cups) 8 ounces ground pork 3 garlic cloves, minced 1 tablespoon finely grated peeled fresh ginger 4 scallions, white and pale-green parts separated, thinly sliced on the bias 2 tablespoons Asian fish sauce 2 teaspoons Asian chili sauce, such as Sriracha 1 to 2 tablespoons soy sauce 1/4 cup chopped fresh, cilantro 2 limes, halved Cilantro sprigs and lime wedges, for garnish

Cook’s Notes There are many varieties of Chinese cabbage. Look for a head that has sturdy ribs and leaves, which will stand up well to high heat.

Gallery Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro

Recipe Summary Servings: 8

Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro

Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro

Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 4 ounces medium flat rice noodles 2 tablespoons vegetable oil 1/2 head Chinese cabbage (about 1 1/2 pounds), shredded (8 cups) 8 ounces ground pork 3 garlic cloves, minced 1 tablespoon finely grated peeled fresh ginger 4 scallions, white and pale-green parts separated, thinly sliced on the bias 2 tablespoons Asian fish sauce 2 teaspoons Asian chili sauce, such as Sriracha 1 to 2 tablespoons soy sauce 1/4 cup chopped fresh, cilantro 2 limes, halved Cilantro sprigs and lime wedges, for garnish

Directions

Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.

Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.

Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.

Cook’s Notes There are many varieties of Chinese cabbage. Look for a head that has sturdy ribs and leaves, which will stand up well to high heat.

Cook’s Notes

There are many varieties of Chinese cabbage. Look for a head that has sturdy ribs and leaves, which will stand up well to high heat.

Reviews (1)

 Add Rating & Review     26 Ratings   5 star values:        5    4 star values:        11    3 star values:        8    2 star values:        1    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       03/13/2010   This is an easy, delicious recipe. No need for take out after tasting this. The ratio of the ingredients is perfect. If you find that too much of the liquid has evaporated, just add a couple tablespoons of the pasta liquid - I did

Reviews (1)

Add Rating & Review     26 Ratings   5 star values:        5    4 star values:        11    3 star values:        8    2 star values:        1    1 star values:        1

Add Rating & Review

26 Ratings 5 star values: 5 4 star values: 11 3 star values: 8 2 star values: 1 1 star values: 1

26 Ratings 5 star values: 5 4 star values: 11 3 star values: 8 2 star values: 1 1 star values: 1

26 Ratings 5 star values: 5 4 star values: 11 3 star values: 8 2 star values: 1 1 star values: 1

  • 5 star values: 5 4 star values: 11 3 star values: 8 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       03/13/2010   This is an easy, delicious recipe. No need for take out after tasting this. The ratio of the ingredients is perfect. If you find that too much of the liquid has evaporated, just add a couple tablespoons of the pasta liquid - I did

    Martha Stewart Member

    Rating: Unrated 03/13/2010

This is an easy, delicious recipe. No need for take out after tasting this. The ratio of the ingredients is perfect. If you find that too much of the liquid has evaporated, just add a couple tablespoons of the pasta liquid - I did

Rating: Unrated

All Reviews for Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest