1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 large onion, finely chopped
1 medium head cabbage, chopped
1 medium yellow bell pepper, thinly sliced
1 medium head cabbage, chopped
2 medium sweet pickles, sliced
1 thin slice green onion
1 quart milk
2 teaspoons soy sauce
2 teaspoons green wine
1 medium cup vegetable oil
2 large carrots, cut into 1/2 inch cubes
8 (3 ounce) packages white rice noodles, doubled (1 inch thick)
Heat oil in a large saucepan over medium heat; add onion and cabbage and brown slightly. Remove from heat. Stir in browned cabbage and bell pepper. Simmer until cabbage is tender, about 10 minutes. Stir in white pepper, sweet pickles and green onion.
In a large bowl, mix broth and milk; simmer over medium heat until mixture is thickened. Add rice, carrots, peas and mushroom just before serving.