Glass Noodles with Napa Cabbage (白菜炖粉条)

Prepare

1. Put the dried noodles into a large bowl. Add hot water and leave to soak for 5 minutes until they become pale and pliable but still hard to break with nails (see note 3). Rinse under running water to cool. Drain well then set aside.
2. Tear the leafy part of the napa cabbage into pieces, then cut the firm white part into strips.

Stir-fry

1. Add oil and whole Sichuan pepper to a cold wok (frying pan/skillet). Over low heat, toast the peppercorn until you see intense bubbles appear and smell its fragrance. Use a spatula to remove it from the wok leaving the oil in the wok.
2. Turn up the heat to medium-high. Add dried chilli pepper, garlic and scallions (leave some for garnishing later). Fry until the garlic turns lightly golden on the edge.
3. Put in the white part of the napa cabbage. Stir fry for 30 seconds or so. Add light soy sauce, dark soy sauce, oyster sauce and water.
4. Toss to evenly distribute the seasoning, then put in the leafy part of the cabbage and the noodles.

Braise

1. Mix well then cover with a lid. Leave to cook over medium heat for about 4 minutes. The cooking liquid should be fully absorbed by the noodles at this point (if not, cook a little longer uncovered).
2. Sprinkle the remaining scallions to garnish. Serve warm on its own, or as part of a multi-dish meal with steamed rice.