Satueed Cabbage with Glass Noodles

Satueed Cabbage with Glass Vermicelli

INGREDIENTS:
1 kg Cabbage
200 g dried Glass Vermicelli (mung bean noodles/glass noodles/tang hoon)
1/3 cup Dried Shrimps
1 tbsp chopped Garlic
3 tbsp veg Oil
1/4 tsp Salt
2-4 tsp Light Soy Sauce
1 cup water from soaking the shrimps
1 can Button Mushroom (Optional. But Ric likes it ;)

STEPS:
1. In preparation, cut the Cabbage into 2 cm slices, soak, wash and drain. Rinse the Dried Shrimps to remove impurities and soak them in 1 cup of water until softened. Remove the dried shrimps and keep the water. Soak the Glass Noodles in water for 5 minutes, drain.

2. Heat up the wok, add in Oil. Stir fried the dried scrimps over medium fire until the shrimps turn crispy. Add in the Garlic and continue the stir fry.

3. When the garlic begins to brown, add in the Cabbage and Salt. Stir, add 1/2 cup of the shrimp water and cover the wok. Turn up the fire. Continue to stir fry by removing and covering the wok until the Cabbage shrink and looked cooked. Approx. 10mins.

4. Add the Glass Noodles, Button Mushrooms and the remaining water now. If you like more color to your veg, add more Soy Sauce. Add a little water if the noodles looked dry.

5. Do not cook the noodles for too long as they may start to break up. The noodles gradually soak up all the water in the wok and the dish is ready.

I had not cook for the longest time and am glad that the 2 dishes for lunch and dinner today turns out right and looked decent.