Stir-Fried Vermicelli with Jiao Bai and Napa Cabbage Exclusive

Name: Stir-Fried Vermicelli with Jiao Bai and Napa Cabbage Exclusive
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 80 g fans; 1 plant Water bamboo; 1 piece Cabbage; to taste Soy sauce; to taste Salt; to taste MSG

Springy glass noodles wok-toss with crisp baby cabbage and sweet wild rice stems in this refreshing homestyle stir-fry. The noodles drink up the savory pan juices while the vegetables keep their bite, an easy one-wok meal light on oil.

30 minNewMedium Hot Dishes Stir-fry Light

Instructions

1
Ingredients: vermicelli, water bamboo shoots (shelled and cleaned), napa cabbage.
2
Soak the vermicelli in clean water until soft.
3
Tear the cabbage into small pieces, rinse them clean, and then take them out.
4
Place the water bamboo on the cutting board and slice it.
5
Then, drain the water from the soaked vermicelli and add an appropriate amount of soy sauce.
6
Mix well.
7
Heat oil in a wok, then add the cabbage and sliced water bamboo shoots and stir-fry.
8
Next, add an appropriate amount of water.
9
Stir-fry until the cabbage is just tender.
10
Then, add the vermicelli and stir-fry.
11
Add an appropriate amount of salt.
12
Add an appropriate amount of MSG.
13
Season and stir-fry evenly to finish.