INGREDIENTS
1/4 cup
Bean sprouts
1/4 cup
Celery
1 1/2 cups
Napa cabbage
2
Scallions
1/2 cup
Chicken broth
1/2 tbsp
Soy sauce
1/4 lb
Vermicelli, cooked
1/2 tbsp
Cornstarch
1/4 tsp
Granulated sugar
1
Red pepper flakes
1 tsp
Oriental sesame oil
1 tbsp
Vegetable oil
1 tbsp
Water