Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | Carrots |
| 1 small | Turnip |
| 3 ounces | Bamboo shoots |
| 4 ounces | White cabbage |
| 3 teaspoons | Salt |
| 2 larges | Tomatoes |
| 4 cups | Water |
| 3 ounces | Noodles |
| 3 ounces | Chinese pickles (cha tsai) |
| 2 | Scallions |
| 3 ounces | Pea sprouts |
| 2 tablespoons | Vesop (this is a substitute for soy sauce) |
| ½ teaspoon | Msg |
| 1 pinch | Pepper |
Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with these vegetables. Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well. Add the water, mix well, then stir in the noodles.
Simmer for 30 minutes.
Slice the pickles; chop the scallions; add with pea sprouts to the pan and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes.
Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997