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Axel's meatless rice noodles with Chinese cabbage

updated

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Ingredients for 4 servings:

  • 200 g noodles (rice noodles)
  • 300 g Chinese cabbage
  • 200 g beans, bush beans or snake beans
  • 100 ml vegetable stock, fresh or instant
  • 2 tbsp coconut milk
  • 1 red chili pepper(s)
  • Soy sauce, light
  • fish sauce

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Halve the chili pepper, scrape out all the seeds, and cut lengthwise into fine strips. Prepare the noodles according to the instructions and drain. Trim the beans and cook in boiling salted water for about 10 minutes until al dente, drain, and rinse. Trim, wash, spin dry, and roughly chop the cabbage. Bring the coconut milk and broth to a boil, add the beans and cabbage. Cover and simmer for 4-5 minutes until the vegetables are tender. Season with soy sauce and fish sauce, and stir in the noodles. Serve in deep plates or shallow soup bowls and garnish with chili strips.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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