Cabbage and Glass Noodles
Quick cabbage and glass noodle stir fry is simple, easy, and really delicious. You can find the clear mung bean noodles you’ll need in any Asian grocery store.
- 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 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon sesame oil
- 1 tablespoon shaoxing wine ((plus 1 teaspoon))
- 3 tablespoons vegetable oil
- 3-5 dried red chilis ((break them open if you want more heat))
- 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
- 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!
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 nearly done (they can still be a bit runny). Heat the 2 remaining tablespoons of oil in the wok over medium-high heat.
Before the peppers and garlic start to turn brown, add the cabbage, and gain 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).
