Have you ever tried Cabbage Glass Noodles Stir-Fry?

I recently visited a nearby Chinese restaurant and discovered this combination. Inspired by the idea, I made some adjustments by adding Sichuan flavors to create an entirely new dish.

The baby cabbage is exceptionally crunchy. It pairs perfectly with glass noodles, with a mild taste and a delightfully slippery, chewy texture. Since glass noodles and cabbage are subtly flavored, I balance them with a savory, spicy stir fry sauce that coats the cabbage beautifully. As for the glass noodles, they soak up all the delicious flavors, providing a contrasting taste and texture.

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Ingredients required for cabbage glass noodles stir-fry

• Baby cabbage is called 娃娃菜 (wáwácài) in Chinese. This small cabbage variety is crispier, more tender, and sweeter than larger Chinese cabbage. However, you can substitute it with any type of cabbage, for example, napa cabbage or any other round cabbage. 
• Glass noodles (cellophane noodles/mung bean noodles) are another key ingredient. When cooked, they become translucent and have a slippery, chewy texture. The starch noodles act like a blank canvas, absorbing all the flavors from the seasoning. It is available in most Asian markets, 
• I use a mix of Sichuan spices, which include chili bean paste to spice up the chewy noodles and crispy cabbage. You can also include dark soy sauce if you prefer a darker color and Sichuan chili oil for extra spiciness.
• The aromatic base consists of dried chilies, the white parts of green onions, chopped garlic, and minced ginger. This combination is a classic in many Chinese food, such as spicy eggplant and General Tso’s chicken.
• Finally, if you are OK with making this dish non-vegetarian, you can add minced meat and dried shrimp to improve the flavor further. I use ground pork and dried shrimp in this recipe, but you may use only one to simplify it. The idea is to chop or mince something flavorful so it can cling to the cabbage and blend well with the glass noodles. This helps to create a dish that ensures every bite is packed with rich, layered flavors. It’s a great side dish or even a main dish, depending on the portion size.

How to cook cabbage stir fry with glass noodles

1. Soak the glass noodles in cold water until they soften. This usually takes 15 to 20 minutes but can be shortened using hot water. After that, drain the noodles through a colander and cut them into short sections, about one to two inches long.

2. Separate the baby cabbage leaves and wash them thoroughly while soaking the glass noodles. Then cut into small pieces, about one inch in length.

3. Clean the dried shrimp with water to remove dirt and loose shells, then soak them in water for 10 to 20 minutes to soften them. Wash the dried chilies and cut them into smaller sections. If you prefer a milder heat, remove the seeds.

4. Heat some vegetable oil in a wok or large frying pan over medium heat. Add the chopped green onions (white section), garlic, ginger, and dried chilies and stir-fry until they release their fragrance, about 30 seconds.

5. After that, add the dried shrimp and minced meat, and continue stir-frying until the shrimp becomes aromatic and the minced meat is fully cooked.

6. Add the baby cabbage and the seasoning sauce made with chili bean paste, light soy sauce, sugar, and salt.

7. Stir-fry the cabbage and the other ingredients together over medium-high heat. Add water occasionally during cooking to prevent drying until the cabbage softens but retains a pleasant crunch. Lay the drained glass noodles over the top. Add more water and gently toss the noodles with the cabbage. This helps the noodles soak up all the delicious flavors as you stir-fry everything together.

8. Keep cooking until all the liquid has been absorbed and the noodles are glossy and well-coated. Once the mixture looks dry, remove everything from the heat. The cabbage glass noodle stir fry is now ready to be served. 

Ideas for variations of the cabbage stir-fry with glass noodles

You may consider using other ingredients besides dried shrimp and minced meat. For example, using dried scallops or fresh shrimp will enhance the flavor and refine the dish.

If you do not like Sichuan cuisine, use yellow bean paste (taucu) instead of chili bean paste and omit the Sichuan peppercorns and chili oil. Add oyster sauce, sesame oil, and white pepper, and it will become a Cantonese-style cabbage glass noodle dish.

If you prefer extra veggies, add some finely shredded carrot and shiitake mushrooms to the list of ingredients.

About Glass Noodles

Glass noodles (冬粉) are also known as cellophane noodles, bean thread noodles, or mung bean noodles. The Chinese glass noodles are typically made from mung beans, while Korean glass noodles are more commonly made with sweet potato starch. When cooked, they become semi-transparent, which looks like strands of glass. Their texture is slightly chewy and springy, with a smooth and slippery feel in the mouth. Unlike wheat-based noodles, they are less likely to turn mushy easily. Glass noodles are gluten-free since they are made with starch. They are a popular Chinese street food ingredient and work well in various stir-fries.

More recipes made with glass noodles

Do you like glass noodles? Here are some of the popular Asian foods prepared with glass noodles on this food blog:

• Shrimp and glass noodles in clay pot
• Buddha Delights (Chinese mixed braised vegetables)
• Chinese Spring Rolls