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Glass Noodle & Cabbage Stir Fry


¼ cup dried wood ears (optional) 1 bunch of 1.3 oz glass noodles (mung bean noodles) 2 tablespoons oil 1 green onion, chopped 2 cups shredded cabbages 2-3 tablespoons Ying’s Korean BBQ Marinade


1. Soak wood ears in hot water until they become 3-4 times bigger (10-15 minutes), and rinse in cold water. Cut wood ears into thinstrips.

2. In a separate container soak glass noodles in hot water until softened (about 3 minutes), then rinse in cold water, drain. 3. Heat oil in a wok or skillet over medium heat. Add green onion and stir fry for 10 seconds, then add cabbage and stir fry for 1 minute.

4. Add glass noodles, wood ears and Ying’s Korean BBQ Marinade. Stir-fry for another 2 minutes or until noodles are soft.

Note: During cooking, if necessary add a couple of tablespoons cold water at a time to avoid sticking.

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