Name: Cabbage Glass Noodle Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 100 grams dry glass noodles (about 2 small bundles); 1/2 cabbage (about 400g); 1 carrot (optional); 3 garlic cloves (about 1 tbsp minced garlic); 3 eggs; 6 tbsp cooking oil (3 tbsp for frying eggs, 3 tbsp for frying cabbage); 1 tbsp oyster sauce; 1/2 tbsp aromatic vinegar (or balsamic vinegar); 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1/2 tbsp sugar; 1/2 teaspoon salt

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Introduction

This Cabbage Glass Noodle Stir Fry is a simple, flavorful dish perfect for a quick lunch or dinner. Combining tender cabbage, delicate glass noodles, and scrambled eggs, it’s both satisfying and light. The aromatic garlic and balanced sauces bring everything together in a delicious harmony.

A pan filled with cooked clear glass noodles mixed with chopped white cabbage pieces that have a smooth and soft texture, thin orange carrot strips, and scrambled egg chunks that are yellow and fluffy. The noodles are slightly glossy and tangled throughout the dish, blending with the vegetables and egg. The pan has a dark and textured surface underneath the mix of ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams dry glass noodles (about 2 small bundles)
1/2 cabbage (about 400g)
1 carrot (optional)
3 garlic cloves (about 1 tbsp. minced garlic)
3 eggs
6 tbsp. cooking oil (3 tbsp. for frying eggs, 3 tbsp. for frying cabbage)
1 tbsp. oyster sauce
1/2 tbsp. aromatic vinegar (or balsamic vinegar)
2 tbsp. light soy sauce
1 tbsp. dark soy sauce
1/2 tbsp. sugar
1/2 teaspoon salt

Instructions

Step 1: Soak the glass noodles in hot water for 5 minutes until soft. Drain and cut the noodles in half lengthwise. Set aside.
Step 2: Remove the core from the cabbage. Cut the cabbage into halves. Wrap one half with food wrap and refrigerate. Slice the other half into long shreds and set aside.
Step 3: Mince the garlic cloves. If using, shred the carrot. Set both aside.
Step 4: Heat 3 tablespoons of oil in a large frying pan over medium heat for about 2 minutes until hot.
Step 5: Crack in the eggs and stir-fry over medium heat for 1 minute. The eggs do not need to be fully cooked. Transfer them to a plate and set aside.
Step 6: Add the remaining 3 tablespoons of oil to the pan. Fry the minced garlic and shredded carrots for 30 seconds.
Step 7: Add the shredded cabbage to the pan. It may look like a lot, but it will shrink significantly when cooked.
Step 8: Cover the pan with a lid and cook over medium heat for 3 minutes. The cabbage will release water, preventing burning.
Step 9: Remove the lid and stir the cabbage. It should be soft now.
Step 10: Add the soaked glass noodles and all the seasoning sauces (oyster sauce, aromatic vinegar, light soy sauce, dark soy sauce, sugar, and salt).
Step 11: Stir and mix well using chopsticks or tongs until the noodles absorb the sauce and turn a reddish-brown color.
Step 12: Add the scrambled eggs back into the pan, mix everything thoroughly, then turn off the heat.
Step 13: Plate the stir fry and enjoy!

Tips & Variations

Prepare the seasoning sauce in a small bowl before cooking to streamline the process and ensure balanced flavors.
For extra texture, add sliced mushrooms or bean sprouts along with the cabbage.
Use rice vinegar if you don’t have aromatic or balsamic vinegar; it adds a nice tang without overpowering the dish.
Adjust the soy sauce amounts to your taste for more or less saltiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. Avoid overheating to keep the noodles from becoming mushy.

How to Serve

The image shows a wok filled with stir-fried glass noodles mixed with light brown and translucent thin noodles, shredded white cabbage, soft scrambled yellow eggs, and thin orange carrot strips. The ingredients are evenly mixed, showing a combination of smooth, slightly shiny noodle strands and soft, cooked vegetable pieces with some browned edges. The wok is black, contrasting with the light colors of the food inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh glass noodles instead of dry?

Yes, fresh glass noodles can be used. Since they are already soft, you can add them directly to the pan during the last few minutes of cooking to heat through.

Is this dish suitable for vegetarians?

This recipe contains eggs and oyster sauce, which some vegetarians avoid. To make it vegetarian, use a plant-based oyster sauce substitute or soy sauce only, and you may omit the eggs or replace them with tofu.