Cooking Instructions
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Step 1
Cover
Mung Bean Noodles (1 pckg)
with boiling water, let steep for 10 minutes, drain.
Step 2
Add
Toasted Sesame Oil (1 Tbsp)
, coat.
Step 3
Julienne the
Onions (2)
.
Step 4
Stir fry the onions in
Peanut Oil (1/2 cup)
until golden and crispy. Remove onions with a slotted spoon to absorbent paper.
Step 5
In the remaining oil, stir fry
Cooked Ham (6 oz)
,
Garlic Paste (1/2 tsp)
,
Fresh Ginger (1/4 tsp)
, and
Scallions (4 stalks)
. Stir fry until fragrant.
Step 6
Add the
Char Siu (6 oz)
,
Chicken Stock (4 cups)
,
Lee Kum Kee Hoisin Sauce (1/4 cup)
and
Chili Paste (1 tsp)
. 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!
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