50 g glass noodles, soaked until soft
20 fresh shitake mushrooms
300 g cabbage, cleaned and cut into big pieces
1 medium carrot, sliced
3 cm ginger cut into slices
5 cloves garlic, slice into big pieces
1 tbsp dried shrimp, soaked for 10 minutes
3 tbsp cooking oil.
In a frying pan, sauté the dried shrimps, ginger and garlic until fragrant.
Add carrot and mushrooms. Stir fry for 5 minutes. Add the cabbage and stir fry for another 5 minutes. Add water to cover the ingredients and bring to boil. Lower the heat and let the food simmer for about 15 minutes.
Add the glass noodles and season with light soy sauce. Let it simmer until your preferred texture. If you preferred the texture to be a bit chewy, simmer for about 10 minutes. If you like melt-in-the mouth texture, transfer to a slow cooker and let it cook for about 3-4 hours.