Mung bean vermicelli (1.75oz/50g)
Veggie Box Napa Cabbage
2 eggs
1/4 tsp salt
1/2 tsp sesame oil
1 Tbsp shaoxing wine (plus 1 teaspoon)
3 Tbsp vegetable oil
3-5 dried red chilis
2 cloves garlic (chopped)
1 scallion (chopped)
1 tsp oyster sauce
1/2 tsp sugar
˝ tsp soy sauce
1/8 tsp white pepper

2 eggs 1/4 tsp salt 1/2 tsp sesame oil 1 Tbsp shaoxing wine (plus 1 teaspoon) 3 Tbsp vegetable oil 3 -5 dried red chilis 2 cloves garlic (chopped) 1 scallion (chopped) 1 tsp oyster sauce 1/2 tsp sugar 1/8 tsp white pepper

Soak the mung bean vermicelli noodles for about 10 minutes. Cut the bundle in half to shorten the noodle lengths, and set them aside (still in the soaking water). Prep the cabbage by slicing it into 1/2-inch thick strips. Beat the eggs along with the salt, sesame oil and 1 teaspoon Shaoxing wine. Heat a wok over high heat until lightly smoking. Add 1 Tbsp oil, and the eggs quickly after. Scramble them for 20- 30 seconds, until they’re just almost done. Take the eggs out of the wok and set aside. Heat the 2 remaining tablespoons of oil in the wok over medium-high heat. Add the chili, garlic, and scallion. Cook for 30 seconds, until fragrant. Before the peppers and garlic start to turn brown, add the cabbage, and increase the heat to high. Stir-fry for 2 minutes, until the cabbage is wilted. Pull the noodles out of the soaking water, and add them to the cabbage. Then add the cooked egg and the 1 remaining tablespoon of shaoxing wine. Stir-fry, then add the oyster sauce, soy sauce, sugar, and white pepper. Stir everything together and continue to stir-fry for another 2 minutes or so, until the noodles are tender Plate and serve!