Description
A delicious stir-fried dish featuring glass noodles and cabbage, flavored with soy sauce and garlic.
Ingredients
Scale
- 1/2 medium head (approx. 450g / 1 lb) green cabbage, thinly sliced
- 200g / 7 oz glass noodles, soaked in hot water until pliable and drained
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1–2 pieces dried chili pepper (or to taste)
- 3–4 cloves garlic, finely minced
- 1–2 tablespoons cooking oil (e.g., vegetable, canola)
Instructions
- Soak the glass noodles in a bowl of hot water for 5–10 minutes, until soft and pliable.
- Drain well and set aside.
- In a small bowl, whisk together the light soy sauce, dark soy sauce, and sugar until the sugar is fully dissolved. Set aside.
- Heat the cooking oil in a large wok or skillet over medium-high heat.
- Add the dried chili pepper and minced garlic; sauté for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Add the thinly sliced cabbage to the wok and stir-fry for 5–7 minutes, tossing continuously, until the cabbage is softened but still crisp-tender.
- Add the drained glass noodles to the wok.
- Pour the prepared sauce evenly over the noodles and cabbage.
- Stir-fry for another 3–5 minutes, tossing constantly, until the sauce is absorbed and the noodles and cabbage are glossy and evenly coated.
- Serve immediately.
Notes
- Adjust the amount of dried chili pepper to suit your taste.
- This dish can be served as a main course or a side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg