Ingredients
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1 baby cabbage
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noodle
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minced garlic
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1 tablespoon chili
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1 tablespoon light soy sauce
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1 tablespoon seasoned soy sauce for seafood
Directions
Steps
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1
Done
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Preheat the wok and add 2 tablespoons oil (common amount for cooking). Then add minced garlic and stir-fry until the garlic turns golden brown. |
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2
Done
|
Add chopped fresh chili and fry until fragrant. |
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3
Done
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Add the light soy sauce and seasoned soy sauce for seafood. Add half a bowl of chicken soup (I used chicken powder. If you don’t have chicken powder, you can add water instead). Bring to a boil then turn off the heat. |
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4
Done
|
Pour the sauce into a small bowl and set aside. You can try it, then add appropriate amount of salt based on your preference. |
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5
Done
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Soak noodles in cold water. Then remove and put them on a plate. |
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6
Done
|
Wash the baby cabbage first. Cut baby cabbage in half vertically. |
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7
Done
|
Place the baby cabbage on the noodles |
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8
Done
|
Pour the sauce (made in Step4) over the baby cabbage and the needles. Put in a steamer. |
