Recipes - Chinese

Bean Vermicelli with Chinese Sausage and Cabbage
Cantonese Noodles


A delicious and traditional Cantonese Noodles recipe that is made more interesting with the addition of Chinese Sausage and Cabbage (wombok).
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

100g Double Phoenix Bean Vermicelli
1 tbsp cooking oil
1 Wing Hong Chinese Sausage (thinly sliced)
2 Jade Phoenix Dried Shiitake Mushrooms (soaked in hot water for 5 mins, sliced)
1 cup small cooked prawns
2 leaves wong bok (Chinese cabbage, cut into 3cm strips)
1 tbsp water
2 tbsp. Lee Kum Kee Salt-reduced Soy Sauce
pinch of sugar
spring onion (finely sliced; for garnish)




Steps:
  1. Prepare bean vermicelli according to packet instructions.
  2. Heat oil in wok. Add Chinese sausage, mushroom and prawns, stir-fry for 1 min. Add wong bok; stir-fry for a further minute. Add water, cover with a lid, cook for 2 mins.
  3. Add vermicelli, soy sauce and sugar.
  4. Garnish with spring onion. Serve.

Tip: Use leftover cabbage in soups and stir-fries.


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Bean Vermicelli with Chinese Sausage and Cabbage

Bean Vermicelli with Chinese Sausage and Cabbage

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A delicious and traditional Cantonese Noodles recipe that is made more interesting with the addition of Chinese Sausage and Cabbage (wombok).

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

100g Double Phoenix Bean Vermicelli
1 tbsp cooking oil
1 Wing Hong Chinese Sausage (thinly sliced)
2 Jade Phoenix Dried Shiitake Mushrooms (soaked in hot water for 5 mins, sliced)
1 cup small cooked prawns
2 leaves wong bok (Chinese cabbage, cut into 3cm strips)
1 tbsp water
2 tbsp. Lee Kum Kee Salt-reduced Soy Sauce
pinch of sugar
spring onion (finely sliced; for garnish)

Instructions
  1. Prepare bean vermicelli according to packet instructions.
  2. Heat oil in wok. Add Chinese sausage, mushroom and prawns, stir-fry for 1 min. Add wong bok; stir-fry for a further minute. Add water, cover with a lid, cook for 2 mins.
  3. Add vermicelli, soy sauce and sugar.
  4. Garnish with spring onion. Serve.

Tip: Use leftover cabbage in soups and stir-fries.

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