How to Make the Comforting Chinese Cabbage Meatball and Yam Noodle Stew?

Q: Can I use other types of meatballs for this recipe?
A: Yes, you can use different types of meatballs, but the flavor profile might change slightly.

Q: Is it necessary to use yam noodles?
A: Yam noodles add a unique texture and flavor, but you can substitute them with other types of noodles if preferred.

Q: How long should I stew the dish for the best flavor?
A: Stew for about 15 minutes or until the yam noodles are soft enough to be broken with chopsticks.

Chinese Cabbage Meatball and Yam Noodle Stew

Notes

Ingredients:

Half a head of Chinese cabbage
1 plate of meatballs (20 pieces, pref. Beijing-style fried meatballs)
1 handful of yam noodles
10g oil
3g salt
10g light soy sauce
5g dark soy sauce
1 star anise
1 section of green onion, chopped
2 bowls of water

Instructions:

Use a pack of ready-made, branded Beijing-style fried meatballs.
Soak the yam noodles in boiling water until soft, then continue to soak in warm water.
Clean and chop half a head of Chinese cabbage.
Finely chop the green onions and set aside with the star anise.
In a pot, heat oil over medium heat, fry star anise to release aroma, then add green onions, cabbage, dark and light soy sauce, and water.
Once boiling, add meatballs and yam noodles, season with salt, and simmer on medium heat for about 15 minutes, or until the yam noodles can be easily broken with chopsticks.
Serve the stew in a soup bowl. Perfect for Beijing winters, and pairs well with rice or steamed buns.