4 dried mushrooms
250g cabbage
250g noodles with eggs, type of nests
1 tablespoon vegetable oil
1/2 cup cooked bamboo shoots cut into 1/2cm slices
1 tablespoon soy sauce
to taste salt
250g cooked chicken breast cut into strips
1/2 cup chicken broth
2 tablespoons cornstarch dissolved in 2 tablespoons cold chicken broth
2 tablespoons chopped green onion
4 dried mushrooms
250g cabbage
250g noodles with eggs, type of nests
1 tablespoon vegetable oil
1/2 cup cooked bamboo shoots cut into 1/2cm slices
1 tablespoon soy sauce
to taste salt
250g cooked chicken breast cut into strips
1/2 cup chicken broth
2 tablespoons cornstarch dissolved in 2 tablespoons cold chicken broth
2 tablespoons chopped green onion
In a small bowl, soak the mushrooms in 1/2 cup of water for 30 minutes
Then, drain and cut each mushroom into four pieces forming cubes
Separate the cabbage leaves, wash them well, and drain
Cut the leaves and stalks into 5cm x 1cm pieces
In a large pan with 2 liters capacity, place 1 liter of water and bring to a boil
Add the noodles and boil for 5 minutes, stirring occasionally
Drain the noodles and place them in a refrigerator-safe mold
Add the vegetable oil and mix well
Place the mold in a moderate oven (170°C) preheated for 7-8 minutes or until lightly golden
Flip the noodles and bake the other side for another 7-8 minutes
Meanwhile, prepare the sauce
Heat a large frying pan with 25cm diameter over high heat for 30 seconds
Add 2 tablespoons of vegetable oil and heat for another 30 seconds
Add the cabbage, mushrooms, bamboo shoots, and stir-fry while mixing constantly for 2 minutes
Add soy sauce and salt, mix well, add the chicken, and cook for another minute
Add the chicken broth and bring to a boil
Add the cornstarch mixture and cook while stirring until thickened
Turn off the heat and cover the pan
Serve the noodles in their mold
Transfer the chicken and cabbage mixture to a warm bowl and sprinkle with chopped green onion
Serve 4 portions.
