Name: Stir-Fried Veggie Noodles
Yield: Serves 4
Cuisine: Tibetan
Ingredients: 2 teaspoons dark soy sauce; 1 teaspoon chilli powder, or to taste – optional; 2 teaspoons salt; 1 red onion, thinly sliced; Chopped spring onions (scallions) and/or chives, to garnish; 2 teaspoons white vinegar; 1 tablespoon sesame oil; 1 tablespoon light soy sauce; 1 small sweetheart (pointed) cabbage, about 350 g (12 oz), or the same weight of any other green cabbage; 400 g (14 oz) dried egg noodles (egg-free noodles are also fine); 3 large garlic cloves, thinly sliced; 2–3 large fresh green chillies, thinly sliced, including seeds; 4 tablespoons cooking oil; 3 bunches of pak choi, about 300 g (10½ oz) in total

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

Elderly Tibetans rely on soup noodles for their warming qualities, but fried noodles are more popular among young Tibetans and in restaurants.

If you like chow mein, you will surely love these stir-fried noodles. If you want to make them meaty, just add some pieces of lamb, beef, chicken or pork to the pot once the onions have browned and before the vegetables go in. You can also add strips of omelette if you fancy: cook the omelette separately in a small frying pan, then slice it u