1. Soak dry rice noodles in cold water in advance. (I’m soaking in the morning and eating at noon)
2. Take an appropriate amount of fungus (tear into small flowers) and balls for later use.
3. Wash the cabbage with dry water and cut into pieces. (Leaves and stems are placed in the dish separately)
4. Cut ginger and green onions into cubes, wash coriander and cut into small pieces.
5. Boil the soaked rice noodles until they are ripe, remove them, and rinse with cold water.
6. From the pot, add water, ginger and meatballs to a boil.
7. Add the cabbage stems and boil for one minute.
8. Then add cabbage leaves and fungus and bring to a boil.
9. Add all the seasonings (except sesame oil) and mix thoroughly, then add rice noodles and boil, and finally add coriander and sesame oil.
10. Cooked rice noodles.
11. The bowl of rice noodles is ready to be eaten.
Tips:If you have time, soak the rice noodles in advance. If you want to eat them in a hurry, use warm water.
