[Roasted ~ Chinese Cabbage with Winter Vermicelli] Easily cooked in the oven, full of deliciousness

This roasted Chinese cabbage with winter noodles is simple to make but surprisingly delicious. The smooth texture of glass noodles combined with the crispness and refreshing taste of baby cabbage, coupled with the fragrant garlic flavor, will definitely conquer your taste buds!
【Material】
Baby cabbage---250 grams
Winter noodles---one ball, about 45g-50g
Garlic---3 cloves
Chili pepper---2 pieces
Onion---1 root
Oil---1 tablespoon
【Seasoning】
Soy sauce---1 tablespoon
Steamed fish soy sauce---1 tablespoon
Oyster sauce---1 tablespoon
Salt---3 grams
【practice】
1. Soak the winter noodles in warm water until soft, then cut it in the middle with scissors.
2. Chop the garlic, cut the peppers into rings, mince the green onions, wash the baby cabbage and cut it into strips.
3. Add oil to the pot, add half the amount of minced garlic, and stir-fry over low heat until golden brown.
4. Add onions and chilies and stir-fry for a while, then add soy sauce, steamed fish soy sauce, and oyster sauce and bring to a boil.
5. Preheat the oven to 200℃, brush the baking sheet with oil, spread the rice noodles and sprinkle with salt.
6. Arrange the baby cabbage on top of the glass noodles, pour in the seasonings, and bake in the oven for 8 minutes.
7. Take out the baked baby cabbage, sprinkle with remaining minced garlic, wrap in aluminum foil, bake in the oven for 5 minutes, then let it sit in the oven for 10 minutes.
8. Take out the baked baby cabbage and sprinkle with chopped green onions.
【Tips】
1. Divide the baking time in the oven into two stages. Bake it for 8 minutes to make the vegetables initially cooked, then wrap them in aluminum foil and bake them for another 10 minutes to make the vegetables more delicious and taste better.
2. Add the minced garlic in two batches to make the garlic aroma more intense.
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