This is one of my favorite childhood dish. I don't cook this often because my husband hates the dried shrimps. It just won't taste right without it. I'm glad I found someone else to enjoy this dish with, my son. Well, he eats mostly the Mung Bean Noodles though.
I'm using the Happy Call Pan to cook this but you can use your regular pan to do it too.
Ingredients:
- 1 small head Cabbage (round type)
- 1 small handful Dried Shrimp, soaked to soften
- 40g Mung Bean Noodles, soaked to soften
- 100ml Chicken Stock
- 3 clove Garlic, minced
How to do it:
Season with salt and serve.
- Cut cabbage into strips and set side.
- Heat pan with a tablespoon of olive oil.
- Add garlic and dried shrimps.
- Saute till fragrant.
- Add in the cabbage.
- Cover the pan and cook for 8 minutes on medium high fire.
- Open the pan and add in the mung been noodles.
- Give it a stir before adding the chicken stock.
- Cover the pan and cook for another 4 mins.
yum! i will try this soon
ReplyDeletethks :)
hmm just to check I followed your recipe and found 400g of Mung Mean noodle to be an incredible amount. Is it 40g instead of 400g?
ReplyDeleteThanks for pointing out. Yes, it should be 40g.
DeleteElaine, I have been looking high and low for the Mung Bean Noodles. I could only find the rice vermicelli which I'm sure is something else.
ReplyDeleteCan you please advise on the brand. I grocery shop at NTUC mostly or ShopNSave too.
Thanks!
It's also called cellophane noodles or 冬粉 in Chinese. It looks like Bee Hoon but a bit transparent. I dont have a pack with me but it transparent with blue colour on top of the packaging. You should be able to find in both the supermarkets.
DeleteYou might want to try julienne Asian fish cake as a substitute for dried shrimp
ReplyDeleteHi, I'm actually new user of hcp. Can I check what I need to do on the first use of the pan?
ReplyDeleteYou need to wash and dry it. Then oil it and heat it. After that, wash it clean and you may start using it.
Delete