Easy Stir Fried Cabbage with Glass Noodles
User Reviews
4.7
Easy Stir Fried Cabbage with Glass Noodles
Description
Easy Stir Fried Cabbage with Glass Noodles centers around thinly julienned Taiwanese cabbage stir-fried with lightly softened mung bean vermicelli noodles. The glass noodles are soaked briefly just until pliable and cut to size for easier eating. A sauce combining light soy sauce, dark soy sauce, Chinese black vinegar, white pepper, sesame oil, and a touch of sugar balances salty, tangy, and aromatic flavors.
The cooking involves quickly frying julienned ginger and finely chopped garlic in vegetable oil until aromatic, then tossing in cabbage and dried chili for a brief high-heat stir to wilt the cabbage slightly while preserving some texture. The sauce and glass noodles are added last, mixing everything quickly over heat without drying out the dish. Chopped scallions are stirred in just before serving.
This dish offers a pleasant blend of mild sweetness from cabbage, chewy texture from noodles, and a bright, savory sauce. It's ideal as a vegetarian main or side accompanied by other dishes in an Asian-inspired meal.
Ingredients
- 2 small bundles glass noodles mung bean vermicelli, dried
- 1½ pounds cabbage 680g, Taiwanese variety
- 1 tablespoon soy sauce light
- ½ teaspoon dark soy sauce
- ½ teaspoon Chinese black vinegar
- ½ teaspoon white pepper
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- ½ cup water
- 3 tablespoons vegetable oil
- 5 lices ginger (julienned)
- 4 cloves garlic (finely chopped)
- 3-4 dried red chili (roughly chopped, optional)
- salt (to taste)
- 2 scallions (chopped)
Instructions
- Soak 2 small bundles of dried glass noodles in cold water for 5 minutes until slightly softened. Drain and cut the glass noodles in half lengthwise. Set aside.
- Julienne the cabbage thinly. Prepare the stir fry sauce by mixing together 1 tablespoon light soy sauce, ½ teaspoon dark soy sauce, ½ teaspoon black vinegar, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, ¼ teaspoon sugar, and ½ cup water.
- Heat 3 tablespoons of oil in a wok over medium heat. Cook the ginger and garlic until the garlic has browned lightly. Add the cabbage, and turn the heat to the highest setting. Stir fry for 1-2 minutes until the cabbage is slightly wilted. Add the dried chilies (if using).
- Add the prepared sauce and the glass noodles. Stir and mix everything well, turning down the heat a bit if the dish is becoming too dry and risks getting burned. Salt to taste and add the scallions. Stir to combine once more, and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Sodium | 621mg | 26% |
| Potassium | 338mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 64.4mg | 72% |
| Calcium | 84mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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