Friday, June 10, 2011



2 carrots
1 small turnip
3 oz bamboo shoots
4 oz white cabbage
3 tsp salt
2 large tomatoes
4 cups water (1 cup = 250 ml)
3 oz noodles
3 oz Chinese pickles (cha tsai)
2 scallions
3 oz pea sprouts
2 tblsp Vesop (this is a substitute for soy sauce)
pinch of pepper


  • 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.

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