 
| Serves 4 |
| Chinese steamed noodles |
1 serving |
| Pickled zhacai (marketed, thinly sliced) |
20g |
| Welsh onion (thinly sliced) |
1/2 |
| Cabbage leaf |
1 |
| Soy-flavored salad dressing (marketed) |
small amount |
| Seasonings |
Salt, pepper |
small amount |
| Sesame oil |
1 tablespoon |
| Vegetable oil |
small amount |
| Chinese parsley |
ample amount |
| Dou ban jiang (spicy bean paste) |
ample amount |
| Vinegar |
ample amount |
|
 |
１Rinse the noodles and drain. Combine the noodles with half the given amount
of zhacai and Welsh onion. Add the seasonings and mix well.
２Heat a small amount of oil in a frying pan and fry (１) until some parts of the noodles begin to turn crispy.
３Dish up (２) on a serving plate, and top with cabbage dressed with soy-flavored salad dressing, the remaining zhacai and Welsh onion, and Chinese parsley. Serve with some vinegar and dou ban jiang. |
Tsuji Gourmet Academy | Recipes
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