• 8-ounces vermicelli rice noodles, uncooked
  • 2 tablespoons canola oil
  • 1 onion, minced
  • 4 cloves garlic, minced
  • ½ green cabbage, shredded
  • 4 green onions, thinly diced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1 cup water
  • 1 chicken bouillon cube
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons toasted sesame oil
  • 1 cup snow peas

Passo a passo

  1. In a pan with hot water, soak the rice noodles for about 5 minutes, or until soft. Drain, and set aside.
  2. In a large cast iron, add oil and then onion, sauté for 3 to 4 minutes. Add garlic, cabbage, green onions, carrots, and, bell pepper and sauté until cabbage has wilted, about 3 minutes.
  3. Next, add water, bouillon cube, soy sauce, fish sauce, and sesame oil. Bring to a low simmer.
  4. Add the noodles and snow peas, stirring until all combined. Simmer over low heat until the noodles soak up all the liquid and the vegetables are tender.
  5. Remove from heat, and serve immediately. Enjoy!