Cabbage Glass Noodle Stir-Fry with Soy Garlic Sauce
Cook cabbage glass noodle stir-fry with cellophane noodles, cabbage, carrot, green onion, garlic, soy sauce, sesame oil, and egg options.
glass noodles: 120 g / 4 oz dry glass noodles.
Soak glass noodles in hot water until flexible, then drain and cut once or twice with scissors.
Cook cabbage, carrot, green onion whites, and garlic until the cabbage softens at the edges.
Add drained noodles, soy sauce, sugar, rice vinegar, sesame oil, and a splash of water.
Keep tossing until the noodles turn glossy and absorb the sauce. Fold in scrambled egg if using.
Look for glass noodles labeled cellophane noodles, mung bean noodles, bean thread noodles, or bean vermicelli.
Green cabbage is cheapest, while napa cabbage cooks faster and tastes softer.
Bagged shredded cabbage or coleslaw mix can reduce prep time.
Use rice vermicelli or thin wheat noodles if glass noodles are unavailable.
Use napa cabbage, green cabbage, or a bagged slaw mix.
Add egg, tofu, chicken, shrimp, or mushrooms to make it more filling.
Glass noodles: Cellophane noodles, Mung bean noodles, Bean thread noodles. Soak according to package directions and cut long strands once or twice so they are easier to toss.
Cabbage: Green cabbage, Napa cabbage, Bagged coleslaw mix. Napa cabbage cooks faster and releases more water, so use higher heat and less added water.
Optional egg: Scrambled egg, Firm tofu, Mushrooms. Cook egg separately first if you want visible pieces instead of a coating on the noodles.
Many glass noodles are made from mung bean or other starches. Check the package if you need gluten-free noodles.
Yes. Rice vermicelli can work, but the texture will be softer and less springy than glass noodles.
How do I keep glass noodles from clumping?
Do not over-soak them, drain well, and toss them with sauce and vegetables as soon as they enter the pan.