Chinese Cabbage Soup with Glass Noodles
Light, flavourful and satisfying meal
Ingredients
- 500 g Chinese cabbage - cut thick strips
- 1 stick carrot
- 600 ml chicken stock - Swanson brand
- 600 ml water
- 3 clove garlic - chopped
- 50 g dried shrimp
- 2-3 bundle glass noodle
- 500 g roast duck/roast pork or salmon fish head
Instructions
- Soak dried shrimps in water for 10 minutes and roughly chop (reserve shrimp water for later use). Soak glass noodles in water for 10 minutes and drain well.
- Heat up wok with some oil. Add garlic and dried shrimps, fry to aromatic. Throw in cabbage and carrot, stir fry for about 2 minutes. Add dried shrimp water, chicken stock and water, bring to boil. Cover and simmer at medium heat for about 15 minutes or vegetables softened.
- Lastly add roast duck and glass noodles and simmer for another 10-15 minutes or glass noodles fully cooked through. Serve hot immediately.
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