Stir-Fried Cabbage and Glass Noodles

Method6 steps · about 25 min

1. 1

   Step 1: Cover both small bundles of dried mung bean glass noodles (2 small) with cold soaking water for about 5 minutes until slightly softened. Drain and discard the soaking water. Cut the strands into shorter lengths, about half their original length, and set the drained noodles aside.

   Soften the glass noodles · 5 minUses 2 small bundles dried mung bean glass noodles · cold water for soaking the noodles, as needed

   
2. 2

   Step 2: Before heating the wok, thinly julienne all the Taiwanese cabbage (1½ lb), cut the five ginger slices into fine strips, finely chop the four garlic cloves and chop both scallions (2). Roughly chop the 3–4 dried red chilies if using and keep them separate.

   Uses 1½ lb Taiwanese cabbage, thinly julienned · 5 slices ginger, cut into fine strips · 4 cloves garlic, finely chopped · 3–4 dried red chilies, roughly chopped, optional · 2 scallions, chopped

   
3. 3

   Step 3: Mix all 1 tbsp light soy sauce, ½ tsp dark soy sauce, ½ tsp Chinese black vinegar, ½ tsp ground white pepper, 1 tsp sesame oil, ¼ tsp sugar and the separate ½ cup sauce water in a bowl. Have this sauce ready before starting the stir-fry.

   Uses 1 tablespoon light soy sauce · ½ teaspoon dark soy sauce · ½ teaspoon Chinese black vinegar · ½ teaspoon white pepper · 1 teaspoon sesame oil · ¼ teaspoon sugar · ½ cup water for stir-fry sauce

4. 4

   Step 4: Heat all 3 tbsp vegetable oil in the wok over medium heat. Add all the prepared ginger and garlic from step 2 and stir until the garlic is lightly browned, taking care not to burn it.

   Uses 3 tablespoons vegetable oil · All prepared ginger and garlic

   
5. 5

   Step 5: Add all the julienned cabbage from step 2 to the fragrant oil and aromatics from step 4. Raise the heat to high and stir-fry for about 1–2 minutes, checking from 1 minute, until slightly wilted. Add the prepared dried chilies if using.

   Check the cabbage for wilting · 1 minUses All thinly julienned cabbage · All fragrant oil, ginger and garlic · All 3–4 roughly chopped dried red chilies, if using

6. 6

   Step 6: Add all the prepared sauce from step 3 and the drained, shortened noodles from step 1 to the cabbage mixture from step 5. Stir and toss until the noodles are cooked and tender and everything is evenly coated, reducing the heat if the wok gets too dry or risks burning. Add salt to taste and all the prepared chopped scallions from step 2, toss again and serve on its own or with ready cooked white rice.

   Uses All wilted cabbage, aromatics and oil · All prepared stir-fry sauce · All drained, shortened glass noodles · Salt (to taste) · All prepared chopped scallions · ready cooked white rice, optional for serving