Ingredients Jump to Instructions ↓

  1. 280 g 3 pcs

  2. 16 pcs

  3. 2 packets

  4. 250 g Hot water

  5. 1 1/4 L Soup Base for Chicken Hot Pot

  6. 60 g 1 pack

Instructions Jump to Ingredients ↑

  1. Cook raw noodles in boiling water until done. Rinse well with water. Drain. Bring water and Lee Kum Kee Chicken Soup Base For Hot Pot to the boil. Add wantons and Shanghai cabbage. Cook for about 3 minutes until done. Take out and keep warm. Add raw noodles and heat through. Put raw noodles and soup on 3 serving bowls. Arrange wantons and Shanghai cabbage on top.


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