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    Home » Recipes » Chinese noodles

    Starch Noodles Stir Fry with Shredded Cabbage

    Last Modified: October 9, 2022 by Elaine| 35 Comments

    1.7K shares
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    Sweet potato glass noodles stir fry with shredded cabbage-another super yummy and simple dish, easy to prepare but bring a big flavor.

    Glass noodles also known as starch noodles are extremely popular since they have unique smooth texture comparing with regular wheat noodles. 

    This image has an empty alt attribute; its file name is shredded-cabbage-with-noodles.jpg

     In the previous ants climbing a tree, mung bean vermicelli is fried with minced beef. Vermicelli noodles (Cellophane noodles)are also known as glass noodles in Chinese. Usually, they are made from starch including mung bean starch, yams (like konjak, sweet potato and potato). For this recipe, you can use either sweet potato glass noodle or mung bean glass noodle. Sweet potato noodle is a more popular choice in Sichuan cuisine.  Let's see how they look like.

    sweet potato noodles|chinasichuanfood.com

    To cook dried glass noodles, you need to pre-soak them either in cold water or warm water. Warm water can shorten the time. Usually the soaking process takes around 10-15 minutes with hot water. And drain them completely before frying.

    sweet potato noodle with cabbage|chinasichuanfood.com

    Heat up cooking oil in wok; add garlic, ginger, green onion, dried pepper and Sichuan peppercorn to fry until aroma over slow fire. Do not get the garlic slices get burnt, otherwise the dish may come out slightly bitter.  And then fry cabbage until slightly soft.

    And soaked noodles and all the other seasonings. Gibe a big stir fry and transfer out immediately.  Overcooking may break the noodles.

    sweet potato noodle with cabbage|chinasichuanfood.com

    sweet potato noodle with cabbage|chinasichuanfood.com

    sweet potato noodle with cabbage|chinasichuanfood.com

    Glass Noodles Stir Fry with Shredded Cabbage

    Elaine
    Glass noodles (vermicelli)stir fried with shredded cabbage.
    4.89 from 9 votes
    Print Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course staple food
    Cuisine Chinese
    Servings 3
    Calories 57 kcal

    Ingredients
      

    • Half of a cabbage , shredded
    • 1 small bunch of glass noodles , I use sweet potato starch
    • 1 green onion
    • 2 cloves garlic , sliced
    • 2 slices of ginger
    • 2 dried chili pepper
    • 10 whole Sichuan peppercorn seeds , optional
    • 1 tbsp. cooking oil
    • 1.5 tbsp. light soy sauce
    • 1 tsp. dark soy sauce , optional only for coloring
    • Pinch of salt
    • Pinch of sugar optional

    Instructions
     

    • In a large bowl, soak the glass noodles with hot water until turns light or soft. Transfer out and drain.
    • To shred the cabbage: remove the hard core and cut the half into shreds directly.
    • Heat up cooking oil in wok; add garlic, ginger, green onion, dried pepper and Sichuan peppercorn to fry until aroma over slow fire.
    • Place shredded cabbage to fry for around 1 minute until slightly soft.
    • Add sweet potato starch along with salt, sugar and soy sauce. Fry for another minute and transfer out and serve hot.

    Nutrition

    Calories: 57kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 506mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 130IUVitamin C: 2mgCalcium: 10mgIron: 1mg
    Keyword noodles, stir fry
    Tried this recipe?Mention @ChinaSichuanFood
    sweet potato noodle with cabbage|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Brenda

      March 28, 2018 at 5:01 pm

      5 stars
      This dish was WONDERFUL! Unfortunately, due to availability issues, I had to substitute a couple of things. Firstly, 1 used 1 fresh red chilli in place of 2 dried chilli peppers, Thai rice noodles instead of glass noodles, left out Sichuan peppercorn seeds as couldn't find any and added 1/2 teaspoon lemon pepper seasoning instead. Loved it, loved it! 10/10! Thank you for a fantastic recipe I will be using again and again.

      Reply
      • Elaine

        March 30, 2018 at 7:53 pm

        Thanks Brenda for your wonderful feedback. You are such a talented cook! Your version with fresh chilis and rice noodle seem quite appealing to me.

        Reply
    2. Maximiliano Benavides

      May 23, 2018 at 11:01 pm

      5 stars
      Gracias Elaine por compartir con nosotros sus deliciosas recetas, esto hace posible que podamos preparar nuestros alimentos sin ser expertos chefs, ?

      Reply
    3. Pey-Lih

      July 13, 2018 at 7:26 am

      5 stars
      This looks fantastic, just like the way mom makes it. Thank you for the recipe! I will make it tonight.

      Reply
      • Elaine

        July 15, 2018 at 8:25 pm

        Thanks. Happy cooking!

        Reply
    4. Tejaswi Murthy

      November 16, 2018 at 6:47 am

      5 stars
      Just made this. Came out exactly like your pic. Tastes yumm and Sooper easy to make!! Thank you for sharing.

      Reply
      • Elaine

        November 22, 2018 at 8:53 am

        Thanks for your wonderful feedback.

        Reply
    5. Pauline Lee

      January 28, 2019 at 6:25 am

      5 stars
      The visual photos add so much more to your recipes which I appreciate. Because this is my first time attempting this recipe to celebrate Chinese New Year. would you share the brand you prefer as it does make a world of difference. Thank you for your kind response.

      Reply
      • Elaine

        January 29, 2019 at 9:12 am

        I will try to share my personal brand in the future recipes. I choose Lee Kum Kee for most of the common kitchen seasonings including soy sauce, oyster sauce, dark soy sauce and hoisin sauce.

        Reply
    6. Jeni

      February 13, 2021 at 11:50 am

      5 stars
      I made the Glass Noodles Stir Fry with Shredded Cabbage for a Lunar New Year Dinner. My family & I loved it. I will definitely make this again.

      Reply
      • Elaine

        February 17, 2021 at 11:01 am

        Thank you Jeni for your lovely feedback.

        Reply
    7. Dave B

      May 28, 2021 at 7:08 pm

      4 stars
      This is a great recipe. Elaine, do you roast, crush and/or grind the sichuan peppercorns? Do you find the green ones are superior to the red/brown ones?

      Reply
    8. Lily

      September 30, 2021 at 6:59 am

      5 stars
      Made this with a few substitutions (bean thread instead of sweet potato, ground instead of whole chili) due to availability and it came out really well!

      Reply
      • Elaine

        October 01, 2021 at 9:11 pm

        Thanks for your lovely feedback. Happy cooking! Lily!

        Reply
    9. Spencer

      June 21, 2022 at 10:57 pm

      How much would one use of ground chili pepper instead of whole, if needed to substitute? Thanks.

      Reply
      • Elaine

        June 22, 2022 at 9:38 am

        It should be around 1/4 one.

        Reply
    10. Noella

      August 06, 2022 at 5:17 am

      What kind of cabbage is this? Regular round cabbage or nappa cabbage?

      Reply
      • Elaine

        August 07, 2022 at 9:15 am

        It is round cabbage used in this recipe, dear Noella.

        Reply
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