Braised cabbage with Mung Bean Noodles 蝦 米 黃 芽 白 煮 粉 絲
This is an extremely easy (5 mins) to prep and quick recipe (10 mins). Ideal for anyone on the go, anyone who loves noodles and for busy mum`s and dads who wants to feed the hungry kids shortly after school with lots of added vegetables. This dish is also ideal for lunch or as a light dinner.
The 3 main ingredients are Chinese cabbage, Mung Bean noodles and a packet of dried shrimps which you can easily find in the Chinese supermarkets.
The rest of the 6 ingredients you probably will have in your store cupboards. Oh …did I mention this dish is so cheap!
If you are not keen on dried shrimps then don`t add it in. The dish is nice without shrimps too but the shrimps really do boost the flavour. If you like a bit of fish sauce, shrimp paste or strong flavour then dried shrimps is for you.
Tip:- The longer you leave Mung bean noodles to sit in the pot of stock, they will eventually soak up most or all of the stock. The noodles then becomes more plumped, absolutely delicious! I suggest leaving it in the pot after 10 minutes of cooking. Turn the gas off and leave it for 10-20 minutes! Once you have cooked with Mung bean noodles I’m sure you will cook with it again.
Prep Time: 5 minutes
Cooking Time: 10 minutes
1 litre hot boiling chicken stock
400 grams Chinese white cabbage
200 grams dried mung bean noodles
20 grams dried shrimps
2 tablespoons vegetable oil
2 tablespoons light soy sauce
1 tablespoon sesame oil
1/2 teaspoon salt
2-3 slices ginger
•Soak dried shrimps in hot water for 10 minutes, drain, rinse under cold water and set aside. Wash, drain and cut cabbages into chunks and set aside.
•Heat a pot on a medium/high setting. Add oil, once the pot is smoking hot, add in ginger slices, salt, shrimps and stir fry for 20 seconds.
•Add in chicken stock, soy sauce, sesame oil, mung bean noodles and all the cabbage.
•Cover with a lid and simmer on a medium/low heat for 10 minutes. Serve straight away or leave in pot for extra 10 minutes. Enjoy!