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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/cabbage-glass-noodle-stir-fry-recipe/