Garlic Vermicelli with Baby Bok Choy

Name: Garlic Vermicelli with Baby Bok Choy
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 4 servings
Ingredients: baby cabbage; rice noodles; garlic; dried chili peppers; Lee Kum Kee steamed fish sauce; chicken essence; sugar; white pepper powder; vinegar; sesame oil; oyster sauce

This **Steamed Baby Cabbage with Rice Noodles** is a flavorful, aromatic dish that combines tender cabbage leaves with silky rice noodles, all drenched in a savory-sweet garlic-chili sauce. The key to its rich taste lies in the **Lee Kum Kee steamed fish sauce**, which adds depth, balanced by the heat of dried chilies and the fragrance of fresh garlic. Blanching the cabbage leaves first ensures they stay crisp yet tender, while soaking and steaming the noodles makes them perfectly soft. A drizzle of hot oil at the end enhances the umami flavors, melding the garlic, chili, and fish sauce into a mouthwatering finish. Quick to prepare yet packed with layers of flavor, this dish is a family favorite—great as a light meal or a standout side. Adjust the spice and seasoning to your liking for a customizable, restaurant-quality dish at home!

15 Minutes

Medium

4 servings

Recipe Hot Dishes

Ingredients

Metric US

4 serving

Main Ingredients

🥩

baby bok choy

3 medium heads

🥩

rice noodles

200g (2 packets)

The aromatics

🧅

garlic

5 cloves

🧅

dried chili peppers

3 small

The sauce & seasonings

🧂

Lee Kum Kee steamed fish sauce

½ cup

🧂

chicken essence

2 tablespoons

🧂

sugar

1 tablespoon

🧂

white pepper powder

1 teaspoon

🧂

vinegar

a few drops

🧂

sesame oil

1 teaspoon

🧂

oyster sauce

2 tablespoons

🧂

salt

1 tablespoon

Instructions

1. Step 1

Peel and wash the baby cabbage. I like to peel the leaves, not only to clean them, but also to make them easier to pick up and more flavorful.

2. Step 2

Soak 2 packets of rice noodles in hot water. Actually, one packet is enough, but my family loves to eat noodles, so I soaked two packets.

3. Step 3

Chop 5 cloves of garlic into garlic flakes. You can add more garlic, the more the better. Also, chop 3 small dried chili peppers into small pieces.

4. Step 4

Boil a pot of water with 2 tablespoons of salt, and blanch the cabbage leaves. Remove the leaves from the water after blanching.

5. Step 5

Drain the water.

6. Step 6

Break the soaked noodles into smaller pieces and arrange them evenly on a plate. Make sure the noodles are soft before arranging them, otherwise, they won’t be cooked through.

7. Step 7

Arrange the cabbage leaves evenly on top of the noodles.

8. Step 8

Prepare the sauce (for 3 baby cabbages and 2 packets of noodles). The proportion of the sauce can be adjusted according to your experience and taste. My sauce includes: 1 tablespoon of salt, 2 tablespoons of chicken essence, 1 tablespoon of sugar, 1 small tablespoon of white pepper powder, half a bowl of Lee Kum Kee steamed fish sauce (this is the key to the flavor!), a few drops of vinegar, a small amount of sesame oil, and 2 tablespoons of oyster sauce.