1 pkg. fried rice noodles
1 c. julienned cabbage stalks
1/2 c. julienned carrots
3/4 c. bean sprouts
1/4 c. light soy
6 tbl. broth or water
- Cook noodles 2-3 minutes, strain cool then put on flat tray.
- Stir fry all vegetables, add a little soy.
- Mix 1/4 c. soy plus water. Heat, set aside.
- Heat wok, add 1/2 soy, mix then add rice noodles and 1/2 vegetables. Mix well then add balance of soy and vegetables.
- Cool on platters, refrigerate till cool. Serve.
This dish usually served in China with cold chicken and beer.