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Glass noodles with cabbage recipe
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Glass Noodles with Napa Cabbage (Bái Cài Dùn Fěn Tiáo 白菜炖粉条)

Glass noodles with napa cabbage are a classic Chinese home-style dish: silky noodles and tender cabbage that soak up a savory garlic, chili and Sichuan pepper sauce. Simple, quick and naturally gluten-free noodles.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 2

Ingredients

  • 1 bundle mung bean glass noodles
  • ½ head napa cabbage 350–400 g (12–14 oz)
  • pinch of salt
  • 1½ tbsp neutral oil
  • 1 tsp whole Sichuan peppercorns
  • 2-4 dried red chilies
  • 2 scallions chopped, white and green parts separated
  • 3 cloves garlic chopped
  • 2½ tbsp light soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp sugar
  • ½ cup water about 120 ml

Instructions

  • Soak the noodles in room-temperature water for about 10–15 minutes, until soft. Don't soak them too long or they'll turn mushy. Drain and set aside.
  • Tear the leafy part of the napa cabbage into pieces and cut the firm white part into strips.
  • Put the oil and whole Sichuan peppercorns into a cold pan. Heat gently until the oil bubbles vigorously around the peppercorns and they smell fragrant. Remove the peppercorns with a slotted spatula, leaving the oil in the pan.
  • Turn the heat up to medium-high. Add the dried chilies, garlic and the white parts of the scallions (save the green parts for garnish). Fry until the garlic just starts to turn golden at the edges.
  • Add the white parts of the cabbage and stir-fry for about 30 seconds. Add the soy sauce, oyster sauce, sugar and water. Stir so the seasoning is evenly distributed, then add the leafy parts of the cabbage and the noodles.
  • Stir and cook until the noodles have absorbed the sauce and the cabbage is tender, about 4 minutes. Season with a pinch of salt if needed.
  • Sprinkle with the remaining scallion greens and serve warm.

Notes

Thin mung bean noodles are used here. Thick sweet potato glass noodles (fen tiao) work too – soak them in hot water instead, 5–10 minutes for round noodles or 10–15 minutes for flat ones, and give them a minute or two longer in the pan.
Soaking times vary by brand, so check the noodles after a few minutes: they should be soft and springy, not mushy.