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Ingredients Jump to Instructions ↓

  1. 400 g 50 g 2 tbsp 6 pcs

  2. 1 tsp Salt

  3. 1/2 tsp Sugar

  4. 1/2 tsp Chicken Stock Chicken Bouillon Powder

  5. 1 tsp Hot water

  6. 250 ml

Instructions Jump to Ingredients ↑

  1. Saute dried shrimps in 2 tbsp oil until fragrant. Add cabbage, mushrooms and stir-fry for 1 minute. Add chicken stock into cabbage. Cover and cook over low heat for about 10 minutes until cabbage is tender. Stir in vermicelli and seasoning mix. Cook until little stock left and heated through.

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