• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Glass Noodles Stir Fry with Shredded Cabbage

October 18, 2015 26 Comments

Jump to Recipe Print Recipe

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*
Total Fat 7g 11%
Sodium 1752mg 73%
Potassium 286mg 8%
Total Carbohydrates 100g 33%
Dietary Fiber 3g 12%
Sugars 6g
Protein 3g 6%
Vitamin A 18.4%
Vitamin C 37.4%
Calcium 7.5%
Iron 18.2%
* 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

« Red Bean Paste Pancake
Chinese Egg Noodles- Handmade Version »

You may also like

milk bread-China Sichuan Food

Milk Bread

how to make congee|chinasichuanfood.com

How to Make Congee (Rice Porridge)

Steamed Scallion Buns-Hua Juan

Steamed Scallion Buns-Hua Juan

Comments

    Leave a Reply to Elaine Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. chopstix says

    October 20, 2015 at 6:55 pm

    trying this recipe for anniversary dinner

    Reply
    • Elaine says

      October 20, 2015 at 8:07 pm

      Hope you will like it. Happy cooking!

      Reply
  2. Ibeth says

    November 20, 2015 at 3:52 pm

    I love your website! I am having fun trying your recipes! Thank you for sharing your inspiration and passion for food!

    Reply
    • Elaine says

      November 21, 2015 at 3:27 am

      Thank you so much Ibeth for all the lovely words.They made my day. Happy cooking together.

      Reply
  3. Lori says

    July 20, 2016 at 6:00 am

    I made this recipe tonight. While the flavor was good, mine came out much drier than yours looks in the picture. How do you get yours to be so moist/wet? We had something similar to this while in Beijing a few weeks ago. Theirs was in a more soupy sauce. Should I add some type of broth? Or maybe just more oil? More soy sauce? Thanks.

    Reply
    • Elaine says

      July 20, 2016 at 8:31 am

      Hi Lori,
      I do not add extra broth for this recipe as the cabbage releases water after cooking. But if you feel it is too dry, feel free to add some hot water or chicken stock.

      Reply
  4. David Spilkia says

    October 10, 2016 at 9:50 pm

    What type of cabbage is used. I could not tell from your photo of the shredded cabbage.

    Reply
    • Elaine says

      October 13, 2016 at 11:39 am

      Hi David,
      I use white cabbage, which is the most popular one in China.

      Reply
  5. Ibeth Gutierrez says

    December 28, 2016 at 4:57 am

    I love this recipe! Thank you!

    Reply
    • Elaine says

      December 28, 2016 at 8:08 am

      Thanks,Ibeth

      Reply
  6. Christine says

    June 3, 2017 at 9:40 pm

    I love this recipe- have made it several times now. Usually in a small batch so we can make one or two other dishes. I like adding julienned red peppers to mine and sometimes I grind the Sichuan peppercorns into a powder. 🙂

    Reply
    • Elaine says

      June 6, 2017 at 10:23 am

      I know lots of readers do not like the Sichuan peppercorn seeds in stir-fries because it is quite annoying to pick them out. So use powder is a good idea.

      Reply
  7. Gemma says

    June 7, 2017 at 7:55 pm

    I’m living in China now and I every time I try a new dish I look for it on your website so I can try make it myself. I love experimenting with cooking Chinese food! Thankyou for all your wonderful recipes :-)-

    Reply
    • Elaine says

      June 8, 2017 at 9:00 pm

      You are the most welcome, Gemma. Enjoy your cooking time.

      Reply
  8. kathy says

    August 6, 2017 at 6:55 am

    Recipe stTES “1 small bunch of noodles”.how many oz. is 1 small bunch? Ive got a 12 oz. pkg. and im thinking that would be to much.

    Reply
  9. Gwen says

    August 13, 2017 at 3:00 am


    Just finished making this and I ate the whole thing (little piggy here) it was absolutely delish! My ‘glass noodles’ were rice vermicelli and I would like to try the yam ones next, have a pack in the fridge. I also had to use one red Thai Chili as I couldn’t find my dried chili peppers. I freeze the Thai Chilies whole, this one, while still frozen, I sliced down the middle and scrape out the seeds, then I threw the whole thing in the wok. I added some mushrooms that needed to be used and I had Nappa cabbage of which I only used about 1/4 shredded. Worked perfectly – this is a very ‘forgiving’ recipe. Can’t wait to make it again! Thanks Elaine!

    I do have another question on the peppers. I have both kinds, green/black and reddish/orange. One is more perfumey like and the other more peppery numbing. I put both in a pepper grinder to use and today I used 4 seeds of each in the stir-fry.
    My question is:- do you use one kind more than another? or a mix of both.

    Also do you have any suggestions on how to use Sichuan peppercorn flavoured oil. I bought some (green label) and if I can find several uses for it I will also get the red label one.

    Elaine, you’re the best! Thank you for your wonderful recipes!

    Reply
  10. Donna says

    March 18, 2018 at 9:29 am

    Hi I’m new to vegan cooking and love what you are making here I would really like to try the glass noodles, but where would I go to get them I noticed they come in different flavors it would be great to add them to my diet.thank you for the beautiful pics.
    Donna

    Reply
  11. Brenda says

    March 28, 2018 at 5:01 pm


    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
  12. Maximiliano Benavides says

    May 23, 2018 at 11:01 pm


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

    Reply
  13. Pey-Lih says

    July 13, 2018 at 7:26 am


    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
  14. Tejaswi Murthy says

    November 16, 2018 at 6:47 am


    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
  15. Pauline Lee says

    January 28, 2019 at 6:25 am


    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

Hi, Welcome!

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

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Homestyle Mai Fun

homestyle mei fun | chinasichuanfood.com

Sweet and Sour Pork–Tang Cu Li Ji

sweet and sour pork| chinasichuanfood.com

Easy Chinese Soy Sauce Chicken

soy sauce chicken|chinasichuanfood.com

Chinese Pantry

salted duck egg

Salted Duck Egg

Chinese seasonings|China Sichuan Food

Chinese Sauces and Pastes–Guide to Basic Chinese Cooking

Chinese chili oil|chinasichuanfood.com

How to Make Chinese Red Oil from Scratch

hawthorn Jam recipe

Hawthorn Jam Recipe

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2019 · Privacy Policy