Thai sukiyaki with red bean curds sauce

• 5 leaves of Chinese cabbage ,1c of green onion and salary together, 2c of chicken stock, 1/2c of colriflower,
• 1 pack of vermicelli noodle, 1 slide carrot, 2eegs, 3tb spoon of vegetables oil, 1ts of pepper, 1ts of sugar, 2 teaspoon of light soy sauce, 1 teaspoon of chicken stock powder, 2tb of white sesame seeds,
• 1 for the red sauce: 3tb spoon of red bean cur
• 2 thai red chilies cut half
• 1 tbsp spoon of chopped pickled garlic
• 1 tbsp spoon of chopped garlic
• 1 tbsp spoon of chopped coriander with roots
• 2 tbsp spoon of saseme oil
• 1/4 cup of chicken stock
• 1 tbsp spoon of white vinegar
• 2 tbsp spoon of sugar
• 1 ts? spoon of fish sauce
• 1 1/2 tsp of chicken stock powder

1. For making the sauce: in the blender add the following red bean sauce ingredients into the blender and blend till the sauce become smooth.
2. In the marinate bowl beat in eggs ,pepper, stock powder, sugar,saseme seeds and light soy sauce mix together and add meat set aside for 40 minutes.
3. In the pot heat vegetables oil till hot then add marinate meat keep stirring till the meat cook add chicken stock and vegetables boil for 5 minutes then in go the noodles, teast the soup should taste sweet from vegetables and the marinate sauce.
4. Pour half of red bean sauce into the sukiyaki soup turn off heat right away.
5. Served while hot with the rest of red sauce.

chinese cabbage, pack of vermicelli noodle, red sauce, red chilies, garlic, garlic, coriander with roots, saseme oil, chicken, white vinegar, sugar, fish sauce, chicken

Taken from cookpad.com/us/recipes/351374-thai-sukiyaki-with-red-bean-curds-sauce (may not work)