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When I first moved to China, I shared the same assumption many express, “It’s hard to be vegetarian in China.” I’m not a vegetarian, but I enjoy many meat-free meals. I like cold noodles as a main on a summer day, but this colorful dish is a healthy way to start any meal year round. Hán Āyí taught me this simple recipe from her home in Tōngzhōu.
- 1 package (198 grams) fern root noodles (蕨根粉, jué gēn fěn)
- 1 cucumber (黄瓜, huáng guā), julienned
- 1 carrot (胡萝卜, hú luó bo), julienned
- 1 cup (200 grams) red cabbage (紫甘蓝, zǐ gān lán), shredded
- 3 stems cilantro (香菜, xiāng cài), chopped
- 1 clove garlic (蒜, suàn), minced
- 1 tablespoon oyster sauce (蚝油, háo yóu）
- 1 teaspoon sesame oil (香油, xiāng yóu)
- 2 tablespoons chili oil (辣椒油, là jiāo yóu), get the recipe
- 2 teaspoons vinegar (醋, cù)
- 1 teaspoon soy sauce (酱油, jiàng yóu)
- salt (盐, yán)
- Blanch the red cabbage.
- Bring a pot of water to boil. Add fern root noodles and cook until tender. 8 minutes; noodle should be al dente. Run through cold water, then drain.
- Combine all ingredients and toss. Salt to taste.
See more of the dishes Han Ayi cooked with love! Family Visit: Ayi’s Beijing Style Home Cooking