Cabbage and vermicelli stew

Cabbage and vermicelli stew

Tags

Chinese
Stew

Cook

Ingredients

  • Sweet potato vermicelli noodles
  • 1 napa cabbage
  • 1 block frozen tofu, thawed and cubed
  • 1-inch ginger, sliced
  • 4 scallions
  • 4 cloves garlic, thinly sliced
  • 4 dried red chillies, deseeded
  • 1 star anise pod
  • ½ tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp vegan oyster sauce
  • 2 tbsp doubanjiang
  • ½ tsp salt
  • ½ tsp MSG
  • 2 ½ cups stock

Steps

  1. Soak the glass noodles in a bowl of warm water for 15 minutes to soften.
  2. Peel off the outer leaves of the napa cabbage.
  3. Trim off the root end, and slice the remaining stems and leaves into roughly ¼-inch shreds.
  4. Heat oil in the wok until shimmering. Add the ginger, scallions, and garlic and cook until fragrant.
  5. Add the soy sauce, oyster sauce and chilli bean paste. Cook until the chilli bean paste has released its red oil.
  6. Add the napa cabbage and briefly stir-fry until coated and softened.
  7. Drop in the drained noodles and the tofu. Pour in the or stock and cover.
  8. Simmer until the napa cabbage is tender and the noodles are fully cooked.
  9. Taste the broth and add the salt and MSG, tasting and adjusting as needed.