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Categories:Viewed: 22 - Published at: 3 years ago
Ingredients
- 16 ounces, weight Rice Noodles, Bihon Style
- 3 Tablespoons Olive Oil
- 2 whole Carrots, julienned
- 1 whole Onion, Sliced Thin
- 2 stalks Celery, Julienned
- 3 cups Raw Cabbage, Sliced Thin In 2-inch Long Pieces
- 1/2 cups Soy Sauce Or Thai Seasoning Sauce
- 1 cup Chicken Stock
Method
- Fill a large bowl or clean dish pan with water.
- Submerge the rice noodles in this water and let them sit while you are cooking the vegetables.
- In a large wok over medium-high, heat the oil.
- Add the carrots and onions, stirring frequently for 1 minute.
- Add in the celery and cabbage and cook until the cabbage is tender.
- Add the soy sauce and chicken stock to the pan.
- Bring to a simmer.
- Remove the rice noodles from the water and place them directly into the wok.
- Use tongs to stir and toss the noodles until they are soft and begin to look transparent.
- You may need to add a little more chicken stock and soy sauce if you run out of liquid and your noodles are not soft.
- Remove from heat and serve.
