Stir-Fried Cabbage with Glass Noodles

Name: Stir-Fried Cabbage with Glass Noodles
Total time: 20 min
Ingredients: 1/2 small head, shredded green cabbage; 1 bundle (about 50g), soaked in warm water until pliable glass noodles (mung bean threads); 1, sliced into rings red chili pepper; 2 tablespoons cooking oil; 1.5 tablespoons light soy sauce; 1 teaspoon rice vinegar; 1 tablespoon Shaoxing wine or dry sherry; to taste salt

A quick, savory stir-fry combining tender cabbage with slippery glass noodles and a touch of chili heat.

20 min

Easy

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Story

This is a classic, simple dish that comes together in minutes. The key is to keep the cabbage crisp-tender and let the noodles soak up all the savory flavors from the wok.

Ingredients

green cabbage 1/2 small head, shredded

glass noodles (mung bean threads) 1 bundle (about 50g), soaked in warm water until pliable

red chili pepper 1, sliced into rings

cooking oil 2 tablespoons

light soy sauce 1.5 tablespoons

rice vinegar 1 teaspoon

Shaoxing wine or dry sherry 1 tablespoon

salt to taste

Instructions

Prep the Ingredients

Soak the glass noodles in warm water for about 10 minutes until soft, then drain. Shred the cabbage into strips about 1/4-inch wide. Slice the red chili into thin rings.

Stir-Fry the Aromatics

Heat the oil in a wok or large skillet over high heat. Add the sliced chili pepper and stir-fry for about 30 seconds until fragrant.

Cook the Cabbage and Noodles

Add the shredded cabbage to the wok. Stir-fry for 2-3 minutes until it just begins to wilt but is still crisp. Add the drained glass noodles, soy sauce, rice vinegar, and Shaoxing wine. Toss everything together for another 2-3 minutes until the noodles are translucent and have absorbed the sauce. Season with salt to taste. Serve immediately.