Glass Noodles with Napa Cabbage (白菜炖粉条)

Method8 steps · about 20 min

1. 1

   Step 1: Put the dried round sweet potato noodles (80 g) in a large bowl of hot water. Soak for about 5 minutes until pale and pliable but still firm. Rinse under running water to cool, then drain well and set aside.

   Check softened glass noodles · 5 minUses 80 g dried round sweet potato glass noodles · Hot water to soak the noodles, then running water to rinse them

2. 2

   Step 2: Wash and thoroughly dry the napa cabbage (½ head). Tear the leafy parts into pieces and cut the firm white parts into strips, keeping them separate. Have the sliced garlic, dried chili and chopped scallions ready; reserve some scallion for garnishing.

   Uses ½ head napa cabbage, about 300 g · Clean water to wash the napa cabbage

3. 3

   Step 3: Add the 1 tablespoon neutral oil and whole Sichuan pepper (1 tsp) to a cold wok or large frying pan. Heat gently until the pepper is fragrant and intense bubbles appear. Scoop out and discard the peppercorns, leaving the infused oil in the pan.

   Uses 1 tbsp neutral cooking oil · 1 tsp whole Sichuan pepper

4. 4

   Step 4: Turn the heat to medium-high. Add dried chili to taste, the sliced garlic (3 cloves) and the chopped scallions apart from the reserved garnish to the infused oil from step 3. Fry until the garlic edges turn lightly golden.

   Uses Infused oil left after removing the peppercorns · Dried chili pepper, to taste · 3 cloves garlic, sliced · Chopped scallions apart from the reserved garnish

5. 5

   Step 5: Add the white cabbage strips from step 2 to the fragrant oil and aromatics from step 4. Stir-fry for about 30 seconds.

   Stir-fry white cabbage strips · 1 minUses fragrant oil and aromatics · White stem strips from the prepared half head

6. 6

   Step 6: Add the light soy sauce (1 tbsp), dark soy sauce (1 tsp), oyster sauce (1 tbsp) and 120 g weighed braising water to the cabbage in step 5. Toss to distribute the seasoning, then add the leafy cabbage pieces from step 2 and drained noodles from step 1. Mix well.

   Uses stir-fried white cabbage and aromatics · 1 tbsp light soy sauce · 1 tsp dark soy sauce · 1 tbsp oyster sauce · 120 g water for braising · Leafy pieces from the prepared half head · Softened noodles separated from discarded soak and rinse water

7. 7

   Step 7: Bring the liquid in step 6 to a simmer, cover and maintain medium heat for about 4 minutes. Check that the noodles are fully cooked and the cooking liquid is absorbed. If liquid remains, finish cooking uncovered; stop when the noodles have the texture you prefer.

   Check braised glass noodles · 4 minUses seasoned noodles and cabbage

8. 8

   Step 8: Sprinkle the reserved chopped scallion over the finished noodles and cabbage from step 7. Serve warm in two portions, on their own or with separately prepared steamed rice.

   Uses finished braised noodles and cabbage · Reserved chopped scallion garnish · Ready steamed rice, optional, to accompany the noodle dish