Glass Noodles with Napa Cabbage (白菜炖粉条)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Soak
5 mins
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Total Time
20 mins
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Servings
2
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Calories
227 kcal
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Course
Main Course
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Cuisine
Chinese
Glass Noodles with Napa Cabbage (白菜炖粉条)
Description
The recipe "Glass Noodles with Napa Cabbage (白菜炖粉条)" centers on sweet potato noodles paired with napa cabbage and notable aromatics like garlic, scallions, Sichuan peppercorns, and dried chili peppers. The dish begins by soaking the dried noodles to rehydrate them until pliable, then washing and cutting the cabbage into pieces. Sichuan pepper and oil are gently heated to release fragrance before adding dried chili, garlic, and scallions for flavor. The white parts of the cabbage cook briefly in the seasoned oil before incorporating light and dark soy sauces, oyster sauce, and water to create an even seasoning base. Lastly, the leafy cabbage and soaked noodles join for a short toss to combine heat and flavors.
The noodles offer a smooth, slippery texture contrasting the tender, slightly crisp napa cabbage, while the Sichuan pepper adds a unique aromatic complexity without overwhelming heat. Soy and oyster sauces provide rich umami, balancing the fresh vegetable notes. This stir-fried noodle and cabbage combination is straightforward but delivers layered flavors through the precise sequence of toasting, frying, and seasoning.
This dish can be served as a vegetarian-friendly main or side, fitting well with lighter meals or as part of a broader Asian-inspired spread. The use of sweet potato noodles offers subtle sweetness and chew, making it a unique noodle option for those familiar with glass noodle preparations.
Soaking times vary by noodle type; flat sweet potato or potato noodles may require longer soaking. Substitutions include mung bean vermicelli for easier cooking or vegetarian oyster sauce alternatives. Avoid over-soaking the noodles to maintain texture, and rinse under running water after soaking to cool and stop cooking.
Ingredients
- 80 g dried sweet potato noodles about 3oz (see note 1 for substitutes, or potato noodles
- ½ head Napa cabbage about 300g/11oz, aka Chinese cabbage
- 1 tablespoon neutral cooking oil
- 1 teaspoon Sichuan pepper whole
- dried chili pepper to taste
- 3 cloves garlic sliced
- 2 talks scallion chopped
- 1 tablespoon soy sauce light
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce see note 2 for vegan substitutes
- 120 g water about ½ cup
Instructions
Prepare
- 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.
- Tear the leafy part of the napa cabbage into pieces, then cut the firm white part into strips.
Stir-fry
- 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.
- 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.
- 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.
- Toss to evenly distribute the seasoning, then put in the leafy part of the cabbage and the noodles.
Braise
- 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).
- Sprinkle the remaining scallions to garnish. Serve warm on its own, or as part of a multi-dish meal with steamed rice.
Notes
- Sweet potato noodles can be round or flat; if unavailable, mung bean vermicelli is a suitable substitute with adjusted soaking time.
- Vegetarian oyster sauce or mushroom stir-fry sauce can replace regular oyster sauce for a plant-based option.
- Do not soak noodles too long; soak flat noodles about 10 minutes and rinse after soaking to prevent over-softening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 227kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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