Stir-fried Glass Noodles with Purple Cabbage and Duck
A hearty Northern Chinese stir-fry combining silky glass noodles with tender duck breast and crisp purple cabbage. The subtle sweetness of the cabbage pairs beautifully with the rich duck, while dried chilies add a gentle warmth.
Story
This classic comfort dish brings together textural contrast—springy glass noodles against crunchy purple cabbage—with savory duck meat. The key is cooking the noodles just right: tender but still slightly firm.
Ingredients
glass noodles (cellophane noodles)
100g
duck breast
1 piece (about 200g)
purple cabbage
1/2 medium head
garlic cloves
3
scallions
2
dried red chilies
4-5
cooking oil
2 tablespoons
light soy sauce
1 tablespoon
salt
to taste
Instructions
1
Prep the ingredients
Soak the glass noodles in warm water for about 30 minutes until softened. Meanwhile, slice the duck breast into thin strips, separating any visible fat from the lean meat. Cut the purple cabbage into bite-sized strips. Mince the garlic, slice the scallions into thin rounds, and cut the dried chilies in half.
2
Cook the noodles
Bring a pot of water to boil. Drain the soaked noodles and cook for 2-3 minutes until just tender. Drain well and set aside. If the noodles are too long, give them a quick snip with kitchen scissors.
3
Stir-fry the duck
Heat oil in a wok over medium-high heat. Add the duck fat first and render its fat for about 1 minute. Then add the lean duck strips and stir-fry for 2-3 minutes until they turn pale and release their juices. Remove and set aside.
4
Cook the vegetables
In the same wok, add a bit more oil if needed. Toss in the garlic and dried chilies, stir-frying for 30 seconds until fragrant. Add the purple cabbage and stir-fry over high heat for 2-3 minutes until slightly softened but still crisp.
5
Combine and season
Return the duck to the wok along with the cooked glass noodles. Drizzle with soy sauce and toss everything together over high heat for 1-2 minutes. Season with salt to taste. Finish with sliced scallions and serve immediately.
