Roughly based on a NYTimes random recipe.
- half a spherical cabbage, washed and very thinly sliced
- (optional: 2 cups shredded carrots)
- enough chopped ginger
- block of tofu
- white wine or rice vinegar
- sesame seed or peanut oil, soya sauce
- 2+ eggs
- bunch of fresh coriander
- glassy or rice noodles
- half cup of vegetable stock, prepare ahead of time
- 1, 2 fresh green chilies or some kind of paste
- 2-5 large cloves of garlic
- Blocks of tofu: marinade in tabasco/cayenne pepper/balsamico/olive
oil/pepper, the usual, whatever comes to mind
Wait an hour+.
- Wash and slice the cabbage very thinly.
- Make ½ cup of bouillon and add a ½ tsp sugar, 2 tbsp soya sauce, 2
- Beat an egg, add salt, then add it to a rather hot wok with some
oil. When set flip, then remove, slice, set side. Do this twice.
- Add chopped garlic and ginger to the hot, wok, with some extra oil.
- Within about 30s, add the tofu. Fry a while until it all starts
- Add cabbage and keep it moving until it starts to reduce.
- Probably a reasonable point to cover the noodles in boiling water
- Add bouillon mixture and black pepper, let it reduce again.
- When done add cilantro, then after a while stir in the noodles
(which have been drained elsewhere).
- Perhaps add oyster sauce / salt / pepper / chili (paste) to taste.