Hot Dishes
Garlic and Vermicelli with Baby Bok Choy
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This delicious and aromatic recipe combines tender doll dish with silky cellophane noodles for a dish bursting with bold flavors. Perfectly blanched noodles are layered over fresh doll dish portions, then topped with a savory garlic paste that’s stir-fried to fragrant perfection. A touch of chili peppers adds a spicy kick, while a hint of salt and sugar balances the flavors beautifully. The result is a simple yet irresistible dish that highlights the natural sweetness of the doll dish and the satisfying texture of the noodles. Quick to prepare and packed with umami, this recipe is ideal for a light yet flavorful meal. Whether you love spice or prefer a milder taste, adjusting the chili peppers makes it customizable to your palate. Try this easy-to-make dish for a satisfying bite that’s sure to impress!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- doll dish 100g per portion (total 400g)
- cellophane noodles 50g dry noodles (total 200g)
The aromatics
- garlic 2 cloves (total 8 cloves)
- chili peppers 1-2 pieces (total 4-8 pieces)
menu_book Directions
1
Step 1
Cut a doll dish into four portions and place them on a plate. Blanch the cellophane noodles in boiling water and put a small amount on each doll dish. Mix garlic paste with a small amount of salt and sugar, and stir-fry it with oil. Add chopped chili peppers to the garlic paste according to personal taste, and season with salt. Then, place the garlic paste on top of the noodles.
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