Cabbage Glass Noodle Stir Fry Recipe

Introduction

This Cabbage Glass Noodle Stir Fry is a quick and satisfying dish that combines tender cabbage, silky glass noodles, and scrambled eggs in a savory sauce. It’s an easy, flavorful meal perfect for busy weeknights or when you want something light yet filling.

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 teaspoon 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 it into halves. Cover one half with food wrap and refrigerate. Slice the other half into long shreds and set aside.
3. Step 3: Mince the garlic cloves and optionally shred the carrot. Set aside.
4. Step 4: Heat 3 tablespoons of oil in a large frying pan over medium heat for 2 minutes until hot.
5. Step 5: Crack in the eggs and stir fry over medium heat for 1 minute until partly cooked. Transfer the scrambled eggs to a plate and set aside.
6. Step 6: Add the remaining 3 tablespoons of oil to the same pan. Add minced garlic and shredded carrot, frying for 30 seconds.
7. Step 7: Add the shredded cabbage to the pan. It may seem like a lot but will shrink substantially when cooked.
8. Step 8: Cover the pan with a lid and cook the cabbage over medium heat for 3 minutes. The cabbage will release water and cook without burning.
9. Step 9: Remove the lid, stir the cabbage, which should now be soft and tender.
10. Step 10: Add the soaked glass noodles and the seasoning sauce (oyster sauce, vinegars, soy sauces, sugar, and salt) to the pan. Mix well.
11. Step 11: Stir everything thoroughly using chopsticks or tongs so the noodles absorb the sauce and turn a reddish brown color.
12. Step 12: Add the scrambled eggs back into the pan, mix well, and then turn off the heat. Serve immediately.

Tips & Variations

• To save time, prepare the seasoning sauce in a bowl before starting to cook.
• If you prefer a bit of heat, add a dash of chili flakes or sliced fresh chili with the garlic.
• Substitute oyster sauce with hoisin sauce for a sweeter flavor or use vegetarian oyster sauce for a vegan option.
• Use other vegetables like bell peppers or mushrooms along with the cabbage for added texture.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove or in the microwave, adding a splash of water to keep the noodles moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of glass noodles?

Yes, fresh noodles can be used but adjust cooking time as they typically require less soaking or cooking.

What if I don’t have aromatic vinegar?

You can substitute balsamic vinegar or a mild rice vinegar. Avoid using strong vinegar types that can overpower the dish.

Cabbage Glass Noodle Stir Fry Recipe

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★★★★★

4.6 from 105 reviews

A flavorful and easy Cabbage Glass Noodle Stir Fry featuring tender glass noodles, crisp cabbage, and scrambled eggs tossed in a savory sauce with oyster and soy sauces. Perfect for a quick weeknight dinner, this dish balances textures and umami-rich flavors with simple ingredients.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Glass Noodles

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

Vegetables

• 1/2 medium cabbage (about 400 grams)
• 1 carrot (optional)
• 3 garlic cloves (about 1 tablespoon minced)

Eggs & Oil

• 3 eggs
• 6 tablespoons cooking oil (3 tbsp for frying eggs, 3 tbsp for frying cabbage and vegetables)

Sauces & Seasonings

• 1 tablespoon oyster sauce
• 1/2 tablespoon aromatic vinegar (or balsamic vinegar)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1/2 tablespoon sugar
• 1/2 teaspoon salt

Instructions

1. Soak the noodles: Soak 100g dry glass noodles in hot water for 5 minutes until they soften. Drain and cut the noodles in half lengthwise. Set aside.
2. Prepare the cabbage: Remove the core from the cabbage, cut it in half, wrap half with food wrap and refrigerate. Thinly shred the other half vertically into long strips. Set aside.
3. Prepare garlic and carrot: Mince the garlic cloves and optionally shred the carrot. Set aside.
4. Heat oil for eggs: Heat 3 tablespoons of cooking oil in a large frying pan over medium heat for 2 minutes until hot (test by holding hand 5 inches above pan to feel warmth).
5. Fry eggs: Crack in 3 eggs and stir fry on medium heat for 1 minute until partially cooked but still slightly runny. Remove scrambled eggs from the pan and set aside.
6. Heat oil for vegetables: Keep the pan on medium heat, add another 3 tablespoons of oil. Add minced garlic and shredded carrot, fry for 30 seconds until fragrant.
7. Add cabbage: Add the shredded cabbage to the pan. Although it looks like a lot, the cabbage will shrink significantly as it cooks.
8. Cook covered: Cover the pan with a lid and cook the cabbage on medium heat for 3 minutes. The cabbage releases water and uses the oil so it won’t burn.
9. Stir cabbage: After 3 minutes, uncover the lid and stir the softened cabbage well to mix evenly.
10. Add noodles and sauce: Add the soaked glass noodles and the prepared seasoning sauce (oyster sauce, aromatic vinegar, light soy sauce, dark soy sauce, sugar, and salt) to the pan.
11. Combine and cook: Stir everything thoroughly with chopsticks or tongs until the noodles absorb the sauce and turn a reddish-brown color.
12. Finish with eggs: Add the scrambled eggs back into the pan, mix everything well, then turn off the heat and serve immediately.

Notes

• To keep the cabbage fresh, only shred half and refrigerate the other half wrapped in food wrap.
• The glass noodles shrink when soaked, so cutting them shorter makes them easier to eat.
• You can prepare the sauce mixture in a bowl before cooking for convenience and better flavor blending.
• If you prefer, carrot can be omitted or substituted with other vegetables like bell peppers or green beans for variation.
• Adjust the seasoning to your taste, especially the salt and sugar to balance the flavors.

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