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Glass Noodles Stir Fry with Shredded Cabbage

October 18, 2015 26 Comments

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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.

We are using glass noodles again today. Remember 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.

shredded cabbage & glass noodle stir fry

Let’s see how they look like.

Chinese glass noodles

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 warm water. And drain them completely before frying.

glass noodles and shredded cabbage stir fry step1

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.

glass noodles and shredded cabbage stir fry step 2

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

glass noodle and shredded cabbage stir fry step3

shredded cabbage & glass noodle stir fry

Besides, if you love cabbage, this Chinese style cabbage stir fry is highly recommended.

5 from 6 votes
Print
Glass Noodles Stir Fry with Shredded Cabbage
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Glass noodles (vermicelli)stir fried with shredded cabbage.
Course: staple food
Cuisine: Chinese
Keyword: noodles, stir fry
Servings: 2
Calories: 478 kcal
Author: Elaine
Ingredients
  • Half of a cabbage , shredded
  • 1 small bunch of glass noodles , the one I am using is similar to this one
  • 1 green onion
  • 2 cloves garlic , sliced
  • 2 slices of ginger
  • 2 dried chili pepper
  • 10 whole Sichuan peppercorn seeds , optional
  • 1 tablespoon cooking oil
  • 1.5 tablespoon light soy sauce
  • Pinch of salt
  • Pinch of sugar optional
Instructions
  1. In a large bowl, soak the glass noodles with hot water until turns light or soft. Transfer out and drain.
  2. To shred the cabbage: remove the hard core and cut the half into shreds directly.
  3. Heat up cooking oil in wok; add garlic, ginger, green onion, dried pepper and Sichuan peppercorn to fry until aroma over slow fire.
  4. Place shredded cabbage to fry for around 1 minute until slightly soft.
  5. Add glass noodles along with salt, sugar and soy sauce. Fry for another minute and transfer out.
Nutrition Facts
Glass Noodles Stir Fry with Shredded Cabbage
Amount Per Serving
Calories 478 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 1752mg76%
Potassium 286mg8%
Carbohydrates 100g33%
Fiber 3g13%
Sugar 6g7%
Protein 3g6%
Vitamin A 920IU18%
Vitamin C 30.9mg37%
Calcium 75mg8%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

shredded cabbage & glass noodle stir fry

Filed Under: Featured, Noodles, Recipes, staple food, Stir fry, Vegan

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  1. Brenda says

    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 says

      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 says

    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 says

    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 says

      July 15, 2018 at 8:25 pm

      Thanks. Happy cooking!

      Reply
  4. Tejaswi Murthy says

    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 says

      November 22, 2018 at 8:53 am

      Thanks for your wonderful feedback.

      Reply
  5. Pauline Lee says

    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 says

      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
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Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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