225g/8oz vermicelli (very thin Chinese rice noodles)
350g/12oz white Chinese cabbage
1 large fungus
1 large carrot
4tbsp corn oil
1tbsp chopped spring onion
50ml/2oz clear soup stock
Optional ingredients:
Bamboo shoot
Chinese mushrooms
Bean curd
Seasoning:
2/3 tsp salt
1&1/2 tbsp soy sauce
1 tsp sugar
Soak the vermicelli in cold water for 15 minutes until softened. Cut into sections.
Cut off and discard the root, and any old, withered leaves from the Chinese cabbage. Wash and chop into 2.5cm/1 inch slices. Wash the fungus and slice.
Peel the carrot and chop into large slices.
Heat the oil in a wok and stir fry the spring onion for 1 minute. Add the fungus and carrot slices and stir fry for 1 minutes more. Add the white cabbage and cook stirring for a few minutes.
Add the drained vermicelli, the soup stock, and the seasoning and mix together well. Bring to a boil and simmer, covered, for 1 min.
This was really good. It’s super simple, and like some other things I’ve made from this book (Chinese Cooking), I find that it’s much more subtle then the take away version of the dish that I am used to. In the end it’s just as satisfying, but you can feel much healthier eating it. I added a bit of extra soy sauce, but not much and it was beautiful. Also, I added a bit of Chinese preserved turnip slices on the top. If you get a chance to try these, do. They are really salty, but if you just add a touch to a dish, it can be really nice. The Chinese restaurant that I used to go to in Brooklyn put them on top of the cold sesame noodles.
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