Cabbage and Glass Noodles
Ingredients
- 1 package mung bean vermicelli)
(50g/1.75oz
- 1 pound green cabbage)
(preferably Taiwanese cabbage; about 1/2 of a small to medium cabbage
- 2 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon sesame oil
- 1 tablespoon shaoxing wine)
(plus 1 teaspoon
- 3 tablespoons vegetable oil
- 3-5 dried red chilis)
(break them open if you want more heat
- 2 cloves garlic)
(chopped
- 1 scallion)
(chopped
- 1 teaspoon oyster sauce)
(or vegetarian oyster sauce
- 1/2 teaspoon sugar
- 1 tablespoon soy sauce
- 1/8 teaspoon white pepper
Directions
- 1
Soak the mung bean vermicelli noodles for about 10 minutes until soft. Cut the bundle in half to shorten the noodle lengths, and set them aside (still in the soaking water). Prep the cabbage by slicing it into 1/2-inch thick strips.
- 2
Beat the eggs along with the salt, sesame oil and 1 teaspoon Shaoxing wine. Heat a wok over high heat until lightly smoking. Add 1 tablespoon oil, and the eggs quickly after. Scramble them for 20-30 seconds, until they’re just almost done (they can still be a bit runny). Take the eggs out of the wok and set aside.
- 3
Heat the 2 remaining tablespoons of oil in the wok over medium-high heat. Add the chili, garlic, and scallion. Cook for 30 seconds, until fragrant. Before the peppers and garlic start to turn brown, add the cabbage, and increase the heat to high. Stir-fry for 2 minutes, until the cabbage is wilted.
- 4
Pull the noodles out of the soaking water, and add them to the cabbage. Then add the cooked egg and the 1 remaining tablespoon of shaoxing wine. Stir-fry, then add the oyster sauce, soy sauce, sugar, and white pepper. Stir everything together and continue to stir-fry for another 2 minutes or so, until the noodles are tender (add a splash of water if the noodles look dry). Plate and serve! 213kcal
Cabbage and Glass Noodles
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About this Recipe
Craving a vibrant, flavorful dish that comes together in a flash? This Cabbage and Glass Noodles stir fry delivers on all fronts, offering a truly delicious and satisfying meal that's perfect for any weeknight.
What makes this recipe a standout is its elegant simplicity. By combining tender-crisp green cabbage with chewy mung bean vermicelli and fluffy scrambled eggs, you get a dynamic texture profile. The magic lies in the balance of savory sauces and aromatic garlic, creating a dish that feels both comforting and exciting, without requiring hours in the kitchen.
When you dive into this dish, you can expect a delightful interplay of textures and tastes. The thin, translucent glass noodles soak up all the savory goodness, offering a pleasantly chewy bite that contrasts beautifully with the slight crunch of the cabbage. A subtle sweetness from the sugar and umami depth from the oyster and soy sauces create a rich base, while a hint of white pepper and optional red chilis provide a gentle warmth. It's a remarkably well-balanced dish that's incredibly satisfying without being heavy.
This versatile dish is easy to customize to your pantry and preferences. While Taiwanese cabbage is preferred for its tender texture, any green cabbage will work wonderfully. For a vegetarian option, simply swap out regular oyster sauce for a good quality vegetarian oyster sauce. If you love heat, break open the dried red chilis; for a milder flavor, leave them whole or omit them entirely.
Serve this Cabbage and Glass Noodles dish as a fantastic light meal on its own, or as a flavorful side alongside your favorite protein. Its vibrant appeal makes it a welcome addition to any table.