It’s all the flavours of your favourite fried spring roll but by the spoonful. This dish makes a great light dinner or healthy lunch that reheats well.
Spring roll in a bowl
It’s all the flavours of your favourite fried spring roll but by the spoonful. This dish makes a great light dinner or healthy lunch that reheats well.
Ingredients
Instructions
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Place a small pot of water onto boil. Once boiling lower your eggs in with a spoon then set a timer for 7 minutes. Once cooked, remove and place under cold or ice water to cool completely.
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Meanwhile, place bean thread noodles in a small heatproof bowl and cover with boiling water. Allow to stand for 5 or so minutes then drain and cut with clean scissors or chop into bite-size lengths.
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Place a large frying pan or wok over medium-high heat. Add the sesame oil and carrot and toss to cook until slightly softened, about 2 minutes. Add the garlic and bamboo shoots then cook for a further minute. Add the Shaoxing, wombok, white pepper and season to taste with salt and MSG if you are using it.
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Toss and cook for a further 2-3 minutes until the cabbage is wilted. Finally, add the glass noodles and toss to cook a further minute or so until the noodles become translucent.
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Portion the noodles into bowls, then garnish with sliced spring onion and a boiled egg cut in half.
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