Vermicelli noodles 8 oz (250 g)
Sodium-reduced soy sauce 3 tbsp (50 mL)
granulated sugar 2 tsp (10 mL)
Vegetable oil 2 tbsp (30 mL)
Shredded cabbage 2 cups (500 mL)
Sweet red pepper, julienned 1
Carrot, julienned 1
Cloves garlic, minced 2
Salt and Pepper to taste
In large bowl, soak vermicelli noodles in warm water until softened and separate, about 5 minutes. Drain and set aside.
Meanwhile, in small bowl, whisk together soy sauce, sugar and 3/4 cup water; set aside.
Heat oil in a large wok. Add the ginger and garlic and let them sizzle on medium heat, till fragrant and lightly browned.
Pour in half of the sauce. Work quickly, and mix everything together, breaking up any lumps with a wooden spoon. Cook till the sauce starts to bubble, about 20 seconds.
Throw in red peppers, carrot and cabbage
Crank up the heat to medium-high and sauté till the vegetables just start to wilt, about 2 minutes. Don't overcook the vegetables.
Add the soaked, drained noodles to the vegetables. Also add the remaining sauce. Working quickly, and using two spoons or tongs, toss and combine everything till the noodles are well coated in the sauce.
Garnish the noodles using some julienned red pepper and carrots.
(Courtesy: Chef Choong Chew Loon, Royal China)