A delicious and traditional Cantonese Noodles recipe that is made more interesting with the addition of Chinese Sausage and Cabbage (wombok).
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)
Tip: Use leftover cabbage in soups and stir-fries.
Find your nearest Asian Store