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
- 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.
- High in protein from meatballs.
- Contains dietary fibers from Chinese cabbage and yam noodles.
- Low in sugar.
- Can be high in sodium; adjust salt and soy sauce to taste.