Cabbage and Glass Noodles
User Reviews
4.6
Cabbage and Glass Noodles
Description
This recipe starts by soaking mung bean vermicelli noodles until soft, then cutting them shorter for easier eating. Fresh green cabbage is sliced into thick strips to retain some bite. Eggs are beaten with salt, sesame oil, and Shaoxing wine, then quickly scrambled in a hot wok until just cooked but still moist. The cooked eggs are removed to finish the dish later.
Vegetable oil heats in the wok over medium-high heat, where dried red chilies, garlic, and scallions release flavor before the cabbage is added at high heat and stir-fried until wilted but still crisp. The softened noodles and eggs return to the wok, combined with seasoning ingredients such as oyster sauce, soy sauce, sugar, and white pepper to create a balanced umami and lightly sweet profile with mild heat from chilies.
The dish serves well as a light main or side, offering a mix of textures from the soft noodles, tender cabbage, and fluffy eggs. The use of Shaoxing wine and oyster sauce lends an authentic depth often seen in East Asian cooking.
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 egg
- 1/4 teaspoon salt
- 1/2 teaspoon sesame oil
- 1 tablespoon Shaoxing wine (plus 1 teaspoon)
- 3 tablespoons vegetable oil
- 3-5 red chili peppers break them open if you want more heat, dried
- 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
Instructions
- 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.
- 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.
- 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.
- 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!
Notes
- This recipe serves 2 as a main dish or 4 as a side dish.
- Nutrition information corresponds to one of four servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 262mg | 11% |
| Potassium | 248mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 43mg | 48% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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