May 17, 2014

Chap Cai with Sweet Potato Noodles

This is one dish I won't put down the quantity of ingredients. Every family have their favourite ingredients and seasonings. So this is pretty much a family specialty that mommies will want to cook according to the family tastebuds.

Instead of the usual tang hoon, I used sweet potato noodles (dangmyeon). This noodle texture is thick, chewy and extremely addictive. Superb for this one-pot noodle dish!


Sweet potato noodles
Cabbage, cut into chunks
Carrots, sliced
Wood ear, sliced
Bean sticks, breaks into shorter pieces, discard water after its softened
Dried shrimps, rinsed, soaked and drain away water
Dried mushrooms, rinsed, soaked, sliced and set aside water
Roasted pork belly, sliced into chunks
Minced garlic

Seasoning of oyster sauce, fish sauce, chinese wine, salt and pepper


Fry dried shrimps and mushrooms until fragrant. Then, add minced garlic and fry till fragrant.

Add the water that mushrooms were soaked in, as well as 2 cups of water.
Add seasoning to your taste.

Add carrots and cabbage.

Add bean sticks on top. Don't stir.

Bring to boil before simmering for 10 mins with the lid on.

 After 10 mins, the cabbage are softened. Add woods ear.

Add roasted pork belly.

Add sweet potato noodles.

Mix well and simmer for 10 minutes. Stir occasionally, topped up with more water and season to taste if necessary.

Serve with some garlic chilli sauce.

Sweet potato noodles (dangmyeon)