Hong Kong-Style Five Vegetable Fried Rice Noodle (Ng So Chao Mai Sin)
4 servings
Ingredients
Noodles:
1 (12 ounce) package dried rice noodles
boiling water to cover
Sauce:
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon soy sauce
Vegetables:
1 tablespoon olive oil
4 ounces Japanese white mushrooms, stemmed and sliced
4 ounces baby cabbage, shredded
4 ounces pickled Chinese mustard greens, chopped
1/4 head lettuce, shredded
1 large Japanese cucumber, sliced
Instructions
Place noodles in a bowl and pour in enough boiling water to cover; soak until noodles are softened, about 10 minutes. Drain.
Mix 1 cup water, chicken bouillon, and soy sauce in a bowl until sauce is smooth.
Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, baby cabbage, mustard greens, lettuce, and Japanese cucumber until mushrooms are fragrant and vegetables are tender, about 5 minutes. Add noodles and sauce; cook and stir using a long wooden chopstick until sauce has nearly evaporated, about 5 minutes.
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