Hong Kong-Style Five Vegetable Fried Rice Noodle (Ng So Chao Mai Sin)

• Noodles:
• 1 (12 ounce) package dried rice noodles
• boiling water to cover
• Sauce:
• 1 cup water
• 1 tablespoon chicken bouillon granules
• 1 tablespoon soy sauce
• Vegetables:
• 1 tablespoon olive oil
• 4 ounces Japanese white mushrooms, stemmed and sliced
• 4 ounces baby cabbage, shredded
• 4 ounces pickled Chinese mustard greens, chopped
• 1/4 head lettuce, shredded
• 1 large Japanese cucumber, sliced

1. Place noodles in a bowl and pour in enough boiling water to cover; soak until noodles are softened, about 10 minutes. Drain.
2. Mix 1 cup water, chicken bouillon, and soy sauce in a bowl until sauce is smooth.
3. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, baby cabbage, mustard greens, lettuce, and Japanese cucumber until mushrooms are fragrant and vegetables are tender, about 5 minutes. Add noodles and sauce; cook and stir using a long wooden chopstick until sauce has nearly evaporated, about 5 minutes.

noodles, rice noodles, boiling water, water, chicken bouillon granules, soy sauce, vegetables, olive oil, mushrooms, baby cabbage, pickled chinese, head lettuce, japanese cucumber

Taken from www.allrecipes.com/recipe/257580/hong-kong-style-five-vegetable-fried-rice-noodle-ng-so-chao-mai-sin/ (may not work)