Ingredient
- 150g rice vermicelli
- 1 piece of fried tofu
- Half a carrot, 5 bok choy, 3 chicken leg mushrooms, half a piece of tofu ki (bean paste), spices
Making
Step 1: prepare
Chop the bok choy into 2 or 3, then soak in diluted salt water, then rinse with clean water and let the basket drain.
Step 2:
Rice vermicelli you bring through boiling water to soften, then take out to drain, add 1 tablespoon of cooking oil and mix well so that the noodles do not stick together. Sliced chicken thigh mushrooms, sliced carrots
Step 3:
Sliced tofu. Tofu, soak in water until soft, then cut into pieces to taste.
Step 4:
- Put the pan on the stove for 2 tablespoons of cooking oil and add 1 teaspoon of minced shallot, when the onion is fragrant, add carrots and mushrooms and stir-fry.
- Stir in the cabbage and stir-fry. Stir-fry until the ingredients are cooked, then add sliced tofu into the pan
- Continue to make ki tofu and stir-fry and season with salt and sugar to taste
Step 5:
Turn off the stove and bring the rice vermicelli to mix well. If the fried vermicelli is light, you can eat it with soy sauce and a few slices of chili
