Chinese Cabbage – Glass Noodle Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g Chinese cabbae
- 250 g minced meat
- 1 tablespoon margarine
- 125 ml meat stock
- 50 g lass noodles or vermicelli
- salt and pepper
- Maggi
- soy sauce
Print Recipe
Pin Recipe Instructions
- Cut the Chinese cabbage into strips, wash briefly under cold water and drain in a colander.
- Heat the margarine in a high saucepan and fry the minced meat in it, season with salt and pepper. Add Chinese cabbage and sauté while stirring. Pour in the meat stock, continue to cook slightly, stir occasionally.
- In another saucepan, bring 1L water with 1teaspoon salt to a boil.
- Then take the pot with the boiling water off the stove and add the glass noodles to the water. And let the pasta stand for 6-7 minutes with the lid closed.
- Pour pasta into a fine sieve, rinse briefly with cold water and cut into small pieces if necessary.
- Add the noodles to the Chinese cabbage and minced meat mixture, mix everything well and season to taste with the above-mentioned spices.
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