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06 March 2013,22:00 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Soak the mushrooms in boiling water 30 minutes. Drain, and cut into thin strips. Soak the noodles in hot water 5 minutes. Drain. Cut the cabbage into 1-inch (2.5cm) pieces.
  • Heat the oil in a large saucepan over high heat. Put in the mushrooms and cabbage, and stir-fry 3 minutes.
  • Pour in the stock, and bring it to a boil. Add the tamari or shoyu sauce and vinegar, and simmer 5 minutes.
  • Add the noodles. Bring the soup back to a boil. Cover and simmer 20 minutes.
  • Add the spring onions (scallions) and sesame oil. Simmer, uncovered, 2 minutes.
  • Serve at once.


  • 8 dried Chinese mushrooms
  • 115 grams transparent noodles
  • 1.5 kg Chinese cabbage
  • 2 tablespoons groundnut oil
  • 850 ml vegetable stock
  • 2 tablespoons tamari or shoyu sauce
  • 2 tablespoons red wine vinegar
  • 2 spring onions, finely chopped
  • 1½ teaspoons sesame oil

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