noodles with preserved cabbage

Preparation time 15 minutes Cooking time 10 minutes low-calorie cooking spray 100 g Szechuan preserved cabbage, rinsed, drained and finely chopped 4 garlic cloves, finely chopped 2 teaspoons peeled and finely chopped fresh root ginger 2 tablespoons Shaoxing rice wine 2 tablespoons chilli bean sauce 1 tablespoon Chinese sesame paste 1 tablespoon dark soy sauce 1 tablespoon clear honey 450 ml(3/4 pint)chicken or vegetable stock 250 g dried medium egg noodles Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the pre-served cabbage, garlic and ginger and stir-fry for 1-2 minutes.

Stir all the remaining ingredients except the noodles into the pan, reduce the heat to medium and sim-mer for 3-4 minutes.

Meanwhile, cook the noodles in a large saucepan of boiling water for about 4 minutes, or according to the packet instructions, until just tender.

Drain the noodles and divide between 4 warmed bowls. Ladle the cabbage mixture over and serve immediately.

For stir-fried rice with preserved cabbage, baby corn bean sprouts, spray large nonstick wok or frying pan with low-calorie cooking spray and heat over a medium-high heat. Add 2 teaspoons each grated fresh root ginger and garlic and stir-fry for 30 seconds. Add 100 g Szechuan pre-served cabbage, rinsed, drained and finely chopped, and 100 g each sliced baby corn, trimmed mangetout and bean sprouts and stir-fry for 3-4 minutes. Stir in 500 g cooled freshly cooked long-grain rice, 4 tablespoons light soy sauce and 1 teaspoon chilli bean paste and toss together for about 1-2 minutes until the rice is piping hot. Serve immediately.

qingquang

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