Cabbage Glass Noodle Stir Fry Recipe

Introduction

This Cabbage Glass Noodle Stir Fry is a vibrant, satisfying dish that combines tender cabbage and silky glass noodles with flavorful sauces and scrambled eggs. It’s quick to make and perfect as a light meal or side dish packed with texture and taste.

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 tsp salt

Instructions

1. Step 1: Soak the dry glass noodles in hot water for 5 minutes until soft. Drain and cut the noodles in half lengthwise. Set aside.
2. Step 2: Remove the core from the cabbage. Cut the cabbage in half, wrap one half in food wrap, and store in the fridge. Slice the other half into long shreds and set aside.
3. Step 3: Mince the garlic cloves. If using, shred the carrot. Set aside.
4. Step 4: Heat 3 tablespoons of oil in a large pan over medium heat for 2 minutes until hot.
5. Step 5: Crack in the eggs and stir fry for about 1 minute until slightly cooked but not fully set. Remove and set aside.
6. Step 6: Add the remaining 3 tablespoons of oil to the pan. Fry the minced garlic and shredded carrot for 30 seconds over medium heat.
7. Step 7: Add the shredded cabbage to the pan. Don’t worry if it seems like a lot; it will shrink significantly while cooking.
8. Step 8: Cover the pan with a lid and cook the cabbage over medium heat for 3 minutes. The cabbage will release water, preventing burning.
9. Step 9: Remove the lid and stir the cabbage. It should be soft now.
10. Step 10: Add the soaked glass noodles and the sauces (oyster sauce, aromatic vinegar, light soy sauce, dark soy sauce, sugar, and salt) to the pan. Stir well.
11. Step 11: Mix thoroughly using chopsticks or tongs until the noodles absorb the sauce and turn a reddish-brown color.
12. Step 12: Add the scrambled eggs back to the pan, mix everything well, then turn off the heat.
13. Step 13: Serve immediately and enjoy your flavorful Cabbage Glass Noodle Stir Fry!

Tips & Variations

• For an extra protein boost, add cooked shrimp or chicken strips during the cabbage cooking step.
• Use rice vinegar as a substitute if aromatic or balsamic vinegar is not available.
• Adjust soy sauce quantities to your preferred saltiness and deepen color by adding more dark soy sauce if desired.
• Adding a pinch of chili flakes or fresh chopped chili can give this dish a nice spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the noodles. Avoid microwaving for long periods as glass noodles can become chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh glass noodles instead of dry ones?

Yes, fresh glass noodles can be used. Since they’re already soft, you can add them directly to the stir fry without soaking, but reduce cooking time slightly to prevent them from overcooking.

Is there a vegetarian version of this dish?

Absolutely. Simply omit the eggs and oyster sauce, and replace the oyster sauce with a vegetarian mushroom sauce or soy sauce to maintain rich flavor.

Cabbage Glass Noodle Stir Fry Recipe

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★★★★★

4.9 from 50 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 3–4 servings 1x

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Description

A delicious and easy-to-make Cabbage Glass Noodle Stir Fry featuring tender shredded cabbage, silky glass noodles, scrambled eggs, and a savory blend of soy and oyster sauces. Perfect for a quick weeknight dinner, this stir-fry is packed with flavor and texture.

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Ingredients

Scale 1x2x3x

Glass Noodles

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

Vegetables

• 1/2 Cabbage (about 400g)
• 1 Carrot (optional)

Other Ingredients

• 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 tsp salt

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Instructions

1. Soak noodles: Soak 100g dry glass noodles in hot water for 5 minutes until soft. Drain and cut the noodles in half lengthwise. Set aside.
2. Prepare cabbage: Remove the core from the cabbage. Cut the cabbage into halves. Cover and refrigerate one half; slice the other half into long shreds. Set aside.
3. Prep garlic and carrot: Mince 3 garlic cloves and optionally shred 1 carrot. Set aside.
4. Heat oil: Heat 3 tbsp of cooking oil in a large frying pan over medium heat for 2 minutes until oil is hot (test by feeling hot air above pan).
5. Cook eggs: Crack in 3 eggs and stir fry over medium heat for 1 minute. Eggs should be partially cooked but not fully done. Remove scrambled eggs and set aside.
6. Saute aromatics: Add remaining 3 tbsp cooking oil to the hot pan, add minced garlic and shredded carrot, fry for 30 seconds until fragrant.
7. Add cabbage: Add shredded cabbage to the pan. Though it may look like a lot, it will shrink significantly once cooked.
8. Steam cabbage: Cover the pan with a lid and cook over medium heat for 3 minutes. The cabbage will soften and release water, preventing burning.
9. Stir cabbage: Remove lid, stir and mix cabbage well now that it’s soft.
10. Add noodles and sauce: Add the soaked glass noodles and seasoning sauces (oyster sauce, aromatic vinegar, light and dark soy sauce, sugar, and salt) to the pan.
11. Mix thoroughly: Stir and mix everything well using chopsticks or tongs to ensure noodles absorb the sauce evenly.
12. Combine eggs: Once noodles have absorbed the sauce and turned reddish brown, add scrambled eggs back into the pan, mix well, and turn off heat.
13. Serve: Plate the stir fry and enjoy your flavorful cabbage glass noodle dish!

Notes

• The cabbage core should be removed as it can be tough and less pleasant to eat.
• Cutting the noodles in half lengthwise helps to make the dish easier to eat with chopsticks.
• If new to cooking, prepare the sauce separately in a bowl before adding to the stir fry.
• The volume of cabbage looks large pre-cooked but reduces significantly, so no need to reduce the quantity.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Asian

Keywords: Cabbage stir fry, glass noodles, Asian stir fry, quick dinner, easy stir fry, vegetable noodles