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Cabbage Glass Noodle Stir Fry Recipe

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★★★★★

4.8 from 64 reviews

A vibrant and flavorful Cabbage Glass Noodle Stir Fry combining tender glass noodles with crisp cabbage, scrambled eggs, and a savory sauce made from oyster sauce, soy sauces, and a hint of aromatic vinegar. This quick and easy stir-fry is perfect for a satisfying weekday meal.

Ingredients

Scale

Glass Noodles

  • 100 grams dry glass noodles (about 2 small bundles)

Vegetables

  • 1/2 cabbage (about 400g)
  • 1 carrot (optional)
  • 3 garlic cloves (about 1 tbsp minced garlic)

Eggs

  • 3 eggs

Oils and Sauces

  • 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

Seasonings

  • 1/2 tbsp sugar
  • 1/2 teaspoon salt

Instructions

  1. Prepare the noodles: Soak 100g dry glass noodles in hot water for 5 minutes until soft. Drain and cut the softened noodles in half lengthwise. Set aside.
  2. Prepare the cabbage: Remove the core from the cabbage. Cut the cabbage into halves; cover one half with food wrap and store in the fridge for later use. Slice the other half into long shreds along the vertical edge. Set aside.
  3. Prepare garlic and carrot: Mince 3 garlic cloves. If using, shred 1 carrot. Set aside.
  4. Heat oil for eggs: Heat 3 tablespoons of cooking oil in a large frying pan over medium heat for about 2 minutes. Test the heat by placing your hand about 5 inches above the pan; feeling the hot air indicates readiness.
  5. Cook the eggs: Crack 3 eggs into the pan and stir-fry over medium heat for about 1 minute until partially cooked but not fully set. Remove the scrambled eggs from the pan and set aside.
  6. Heat oil for vegetables: With the pan still on medium heat, add 3 tablespoons of cooking oil, then add the minced garlic and shredded carrots. Fry for 30 seconds until fragrant.
  7. Add cabbage: Add the shredded cabbage to the pan. Although it looks like a large volume, the cabbage will shrink significantly during cooking.
  8. Cook cabbage: Cover the pan with a lid and cook the cabbage over medium heat for 3 minutes. The cabbage will release moisture and cook without burning due to the sufficient oil.
  9. Stir cabbage: After 3 minutes, remove the lid and stir the cabbage well to ensure even cooking.
  10. Add noodles and sauce: Add the soaked glass noodles and the combined seasoning sauce (oyster sauce, aromatic vinegar, light soy sauce, dark soy sauce, sugar, and salt) to the pan.
  11. Mix thoroughly: Stir and mix everything well using chopsticks or tongs, ensuring the noodles absorb the sauce and turn a reddish brown color.
  12. Finish with eggs: Add the previously cooked scrambled eggs back into the pan, mix everything well, then turn off the heat.
  13. Serve: Plate the stir-fry and enjoy immediately while hot.

Notes

  • When removing the cabbage core, be sure to discard the tough stem part only and keep the leafy portions for shredding.
  • If new to cooking, prepare the seasoning sauce in a small bowl before starting to cook for easier mixing later.
  • If you prefer, omit the carrot or substitute with other crunchy vegetables like bell peppers.

Keywords: Cabbage, Glass Noodles, Stir Fry, Eggs, Asian Recipe, Quick, Easy, Weeknight Dinner

Find it online: https://lieblingsmahlzeit.com/cabbage-glass-noodle-stir-fry-recipe/