Glass Noodles and Cabbage Stir Fry

Method8 steps · about 20 min

1. 1

   Step 1: Cover the one dried glass-noodle bundle with room-temperature water and soak for 10 minutes to soften it. Drain well and discard the water. Use scissors to halve the length of the drained noodle strands, then reserve this one softened-noodle batch.

   Soften glass noodles · 10 minUses 1 bundle dried glass noodles (cellophane noodles or mung bean vermicelli) · Room-temperature water to soak the glass noodles, discarded

2. 2

   Step 2: Beat the 2 eggs with the pinch of salt and 1 tsp sesame oil. Heat an actual small draw of the separate pan oil in a large pan or wok over medium-high heat. Quickly scramble the eggs until just set, then slide the one scrambled-egg batch into a bowl; it will return for the final cooking.

   Uses 2 eggs · 1 pinch salt for the eggs · 1 tsp sesame oil for the eggs · Oil, as needed for scrambling eggs and frying aromatics, divided

3. 3

   Step 3: In the same pan, add a further small draw of the divided pan oil. Add the 3 minced garlic cloves and 2 chopped green-onion stalks and stir-fry for 1 minute, until fragrant.

   Fry garlic and green onions · 1 minUses 3 garlic cloves, minced · 2 green-onion stalks, chopped · Oil, as needed for scrambling eggs and frying aromatics, divided

4. 4

   Step 4: Cut the half small napa-cabbage head into ½-inch strips if not already prepared. Add it to the fried garlic and green onions. Stir-fry for 3–4 minutes, until the cabbage is soft and cooked; the author allows cooking it a little longer for softer cabbage.

   Fry napa cabbage · 4 minUses ½ small head napa cabbage, cut into ½-inch strips · Fried garlic and green onions

5. 5

   Step 5: Add the one drained softened-noodle batch to the cooked cabbage and aromatics and mix. Return the one bowl of scrambled eggs to the same pan and mix again.

   Uses Cooked cabbage and aromatics · Soaked drained shortened glass noodles · Reserved scrambled eggs

6. 6

   Step 6: Add the 1 tbsp each of oyster sauce, soy sauce (1 tbsp) and fish sauce (1 tbsp), plus the 1 tsp white pepper. If using wine, add the one 1 tbsp choice of Shaoxing wine or sake. Mix these seasonings through the assembled noodles, cabbage and eggs.

   Uses Assembled noodles cabbage and scrambled eggs · 1 tbsp oyster sauce · 1 tbsp soy sauce · 1 tbsp fish sauce · 1 tbsp Shaoxing wine or sake, optional · 1 tsp white pepper

7. 7

   Step 7: Stir-fry the seasoned mixture for another 2–3 minutes, until the noodles are fully cooked and tender, the eggs are fully set and everything is hot throughout.

   Finish glass-noodle stir-fry · 3 minUses Seasoned glass-noodle cabbage and egg mixture

8. 8

   Step 8: Serve the one completed batch hot as 1–2 portions. Refrigerate any actual leftovers promptly in a sealed container and use within 2–3 days. Microwave the selected leftover portion until hot throughout at 165°F (74°C).

   Uses Fully cooked glass noodles cabbage and eggs