cabbage & glass noodle stir-fry

By foodiva

Ingredients

• One small package of dried cellophane noodles
• 1/2 of a small head of cabbage, cut into 1/4-inch strips
• 2 eggs
• Salt
• 1/2 teaspoon sesame oil, plus an extra splash
• 1 tablespoon shaoxing wine, plus an extra splash
• Oil
• A few dried red chilis (break them open if you want more heat)
• 2 cloves garlic, finely chopped
• 1 scallion, sliced
• 1/4 teaspoon white pepper
• 1/2 teaspoon soy sauce

Details

Servings 2
Preparation time 10mins
Cooking time 20mins
Adapted from thewoksoflife.com

Preparation

Step 1

Soak the cellophane noodles for about 10 minutes until soft. Cut the bundle in half, drain and set aside. Prep the cabbage.

Beat the eggs along with a pinch of salt, a splash of sesame oil and a splash of cooking wine. Scramble the eggs quickly in a hot wok with a tablespoon of oil. Eggs cook very fast, so this is usually done in less a minute. Take the eggs out of the wok and set aside.

Heat two more tablespoons of cooking oil in the wok over medium heat. Add the chili, garlic, and scallion. Cook for a couple minutes until fragrant. Before the peppers start to turn brown, add the cabbage and turn up the heat to high. Stir and mix everything together. Add noodles, cooked egg, a little more salt to taste, 1 more tablespoon shaoxing wine, ½ teaspoon sesame oil, ¼ teaspoon white pepper, and ½ teaspoon soy sauce. Stir everything well together and continue to stir-fry for another couple minutes. Plate and serve!