Cabbage Glass Noodles Stir Fry

Cabbage Glass Noodles Stir Fry

from omnivorescookbook.com
15 min

Cabbage glass noodle stir fry is a quick homestyle side dish that takes 10 minutes to put together. The crisp cabbage and tender mung bean noodles are brought together with a savory sauce, making it satisfying and comforting to eat. {Vegan, Gluten-free adaptable}To make this dish gluten free, use tamari to replace the light and dark soy sauce.

Ingredients

  • 1 bunch mung bean vermicelli (yields 1 cup after soaking)
  • 1/4 head (12 oz / 350 g) cabbage , sliced into 1/2” (1 cm) pieces (yields about 4 cups after cutting)
  • Pinch of salt
  • 1 1/2 tablespoons peanut oil (or vegetable oil)
  • 2 dried chili peppers , cut into 3 to 4 pieces (keep them whole for a less spicy dish)
  • 3 cloves garlic , minced
  • Sauce
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1/2 teaspoon sugar

Directions

  1. 1

  2. 2

    Bring a small pot of water to a boil. Add the dry glass noodles and cook according to instructions until al-dente. Rinse with tap water to stop cooking and drain. Cut into 3” (8 cm) strands.

  3. 3

    Mix the sauce ingredients in a small bowl.

  4. 4

    Heat a large skillet or a wok over medium-high heat until hot. Add oil and swirl to coat the bottom.

  5. 5

    Add the dried pepper and garlic and stir a few times to release fragrance.

  6. 6

    Add the cabbage and a pinch of salt. Stir and cook for 2 to 3 minutes, to coat evenly with oil, until the cabbage just starts to turn tender.

  7. 7

    Add the glass noodles and pour in the sauce. Stir and cook until the sauce is absorbed and the cabbage turns tender. Turn to medium-low heat and carefully taste the cabbage. Sprinkle with a bit more salt to adjust seasoning, if needed. Transfer to a plate and serve hot as a side dish.