Yield: 1 Servings
|3 ounces||Bamboo shoots|
|4 ounces||White cabbage|
|3 ounces||Chinese pickles (cha tsai)|
|3 ounces||Pea sprouts|
|2 tablespoons||Vesop (this is a substitute for soy sauce)|
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