Ingredients
- 1 baby cabbage
- noodle
- minced garlic
- 1 tablespoon chili
- 1 tablespoon light soy sauce
- 1 tablespoon seasoned soy sauce for seafood
Directions
Tip:
You can add fresh red chili in this dish. It would add more flavor.
Steps
1 Done | 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. |
2 Done | Add chopped fresh chili and fry until fragrant. |
3 Done | 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. |
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. |
5 Done | Soak noodles in cold water. Then remove and put them on a plate. |
6 Done | Wash the baby cabbage first. Cut baby cabbage in half vertically. |
7 Done | Place the baby cabbage on the noodles |
8 Done | Pour the sauce (made in Step4) over the baby cabbage and the needles. Put in a steamer. |
