Chinese Cabbage with Vermicelli

(serves 4, as a side)

My favourite chinese vegetables are the ones that require minimal washing and chinese cabbage is one of them, as well as having a seemingly longer fridge-life than others, so it is a winner! It's also naturally a little sweet and super easy to prepare and cook. This is just one of the ways we usually prepare it, with the noodles soaking up the juices from cooking it making it a pretty filling side dish!

Prep time: 5 min
Cooking time: 10-15 min

Ingredients:
2x50g bundles of green bean vermicelli (also known as cellophane or glass noodles, 粉絲)
600g chinese cabbage
1 tsp dried mini prawns (蝦米)
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon

Method:
1. Soak the vermicelli in cold water for 10-15 minutes until soft, then drain.
2. Cut the Chinese cabbage into 3cm x 1cm rectangles, wash and drain in a colander. 
NB. You can cheat and be lazy by just cutting it from one end into 3-4cm slices, then they layers will naturally fall apart, making it easier to wash!

3. Heat a pan (preferably a wok) with 1 T oil, then add in the dried prawns and stir for 20-30 seconds to release the flavour. You can remove a handful of these and set aside if you want some crunchy prawns on top.
4. Then add in the cabbage and stir-fry for 1 minute. Add in the salt, sugar and chicken bouillon and stir-fry for 3-4 minutes until soft.

5. Add in the vermicelli noodles and continue stir-frying until the noodles are clear and soft. Season to taste with salt or chicken bouillon.
NB. These noodles soak up a lot of liquid, so if they look like they're drying out then add in a few tablespoons of water, and potentially an extra tsp of chicken bouillon or salt.
6. Serve with a sprinkle of sesame seeds and some extra fried mini prawns.