Hong Kong-Style Five Vegetable Fried Rice Noodle (Ng So Chao Mai Sin) recipe
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Ingredients
- 1 (12 ounce) package dried rice noodles boiling water to cover 1 cup water 1 tablespoon chicken bouillon granules 1 tablespoon soy sauce 1 tablespoon olive oil 4 ounces Japanese white mushrooms, stemmed and sliced 4 ounces baby cabbage, shredded 4 ounces pickled Chinese mustard greens, chopped ¼ head lettuce, shredded 1 large Japanese cucumber, sliced
Nutrition Info
- 373 caloriescarbohydrate: 77 gcholesterol: 0.2 mgfat: 4.3 gfiber: 3.1 gprotein: 5.8 gsaturatedFat: 0.7 gservingSize: -sodium: 674.3 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Hong Kong-Style Five Vegetable Fried Rice Noodle (Ng So Chao Mai Sin)
Directions
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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.