Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cover
Mung Bean Noodles (1 pckg)
with boiling water, let steep for 10 minutes, drain.
Step 2
Add
Toasted Sesame Oil (15 mL)
, coat.
Step 3
Julienne the
Onions (2)
.
Step 4
Stir fry the onions in
Peanut Oil (120 mL)
until golden and crispy. Remove onions with a slotted spoon to absorbent paper.
Step 5
In the remaining oil, stir fry
Cooked Ham (170 g)
,
Garlic Paste (3 g)
,
Fresh Ginger (as needed)
, and
Scallions (4 stalks)
. Stir fry until fragrant.
Step 6
Add the
Char Siu (170 g)
,
Chicken Stock (960 mL)
,
Hoisin Sauce (60 mL)
and
Chili Paste (6 g)
. Bring to a simmer for 2 minutes.
Step 7
Cut
Napa Cabbage (1 head)
into 2 inch pieces.
Step 8
Add napa cabbage , remove from heat, check/adjust seasoning.
Step 9
Add half the noodles to a soup bowl, add half the soup, top with half the onions. Serve and enjoy!