Charred Cabbage Noodle Bowl

Instructions

1. Prepare the Cabbage

   10 min hands-on20 min waiting

   • Preheat the oven to 220°C (430°F).
   • Slice the cabbage into wedges, keeping the core intact.
   • Drizzle with olive oil, season with salt and pepper.
   • Sear in a frying pan over high heat until charred.
   • Transfer to a baking dish, cover with foil, and bake until tender.

2. Make the Herb Dressing

   4 min hands-on

   • Pick mint and coriander leaves, reserving some for garnish.
   • Blend coriander stalks, most mint and coriander leaves, lime juice, curry powder, and olive oil until smooth.
   • Adjust seasoning with salt and pepper.

3. Toast the Sesame Seeds

   3 min hands-on

   • Toast sesame seeds in a dry pan over medium heat until golden.

4. Cook the Rice Noodles

   2 min hands-on5 min waiting

   • Cook rice noodles according to package instructions.
   • Drain and rinse under cold water.

5. Prepare Garlic and Soybeans

   6 min hands-on

   • Slice the garlic finely.
   • Heat olive oil in the frying pan over medium-high heat.
   • Cook soybeans until slightly charred.
   • Fry garlic until golden, add curry powder, and remove from heat.

6. Combine Noodles with Dressing

   2 min hands-on

   • Add noodles to the pan with garlic mixture.
   • Pour herb-lime dressing over noodles and toss to coat.
   • Adjust seasoning with salt and pepper.

7. Assemble the Dish

   2 min hands-on

   • Divide noodles and soybeans among plates.
   • Top with charred cabbage wedges.
   • Sprinkle with sesame seeds and garnish with reserved herbs.
   • Cooking tips:
   • For extra flavor, char the cabbage until it develops deep, caramelized edges.
   • Rinsing the noodles in cold water ensures they stay springy and don’t clump together.
   • To balance the dressing, taste as you blend and adjust lime juice for acidity or olive oil for richness.
   • If curry powder is unavailable, a mix of ground cumin, turmeric, and a pinch of chili powder can be used as a substitute.