Sweet potato glass noodles stir fry with shredded cabbage-another super yummy and simple dish, easy to prepare but bring a big flavor.
Glass noodles also known as starch noodles are extremely popular since they have unique smooth texture comparing with regular wheat noodles.
In the previous ants climbing a tree, mung bean vermicelli is fried with minced beef. Vermicelli noodles (Cellophane noodles)are also known as glass noodles in Chinese. Usually, they are made from starch including mung bean starch, yams (like konjak, sweet potato and potato). For this recipe, you can use either sweet potato glass noodle or mung bean glass noodle. Sweet potato noodle is a more popular choice in Sichuan cuisine. Let’s see how they look like.
To cook dried glass noodles, you need to pre-soak them either in cold water or warm water. Warm water can shorten the time. Usually the soaking process takes around 10-15 minutes with hot water. And drain them completely before frying.
Heat up cooking oil in wok; add garlic, ginger, green onion, dried pepper and Sichuan peppercorn to fry until aroma over slow fire. Do not get the garlic slices get burnt, otherwise the dish may come out slightly bitter. And then fry cabbage until slightly soft.
And soaked noodles and all the other seasonings. Gibe a big stir fry and transfer out immediately. Overcooking may break the noodles.
Glass Noodles Stir Fry with Shredded Cabbage
Ingredients
- Half of a cabbage , shredded
- 1 small bunch of glass noodles , I use sweet potato starch
- 1 green onion
- 2 cloves garlic , sliced
- 2 slices of ginger
- 2 dried chili pepper
- 10 whole Sichuan peppercorn seeds , optional
- 1 tbsp. cooking oil
- 1.5 tbsp. light soy sauce
- 1 tsp. dark soy sauce , optional only for coloring
- Pinch of salt
- Pinch of sugar optional
Instructions
- In a large bowl, soak the glass noodles with hot water until turns light or soft. Transfer out and drain.
- To shred the cabbage: remove the hard core and cut the half into shreds directly.
- Heat up cooking oil in wok; add garlic, ginger, green onion, dried pepper and Sichuan peppercorn to fry until aroma over slow fire.
- Place shredded cabbage to fry for around 1 minute until slightly soft.
- Add sweet potato starch along with salt, sugar and soy sauce. Fry for another minute and transfer out and serve hot.
Nutrition
trying this recipe for anniversary dinner
Hope you will like it. Happy cooking!
I love your website! I am having fun trying your recipes! Thank you for sharing your inspiration and passion for food!
Thank you so much Ibeth for all the lovely words.They made my day. Happy cooking together.
I made this recipe tonight. While the flavor was good, mine came out much drier than yours looks in the picture. How do you get yours to be so moist/wet? We had something similar to this while in Beijing a few weeks ago. Theirs was in a more soupy sauce. Should I add some type of broth? Or maybe just more oil? More soy sauce? Thanks.
Hi Lori,
I do not add extra broth for this recipe as the cabbage releases water after cooking. But if you feel it is too dry, feel free to add some hot water or chicken stock.
What type of cabbage is used. I could not tell from your photo of the shredded cabbage.
Hi David,
I use white cabbage, which is the most popular one in China.
I love this recipe! Thank you!
Thanks,Ibeth
I love this recipe- have made it several times now. Usually in a small batch so we can make one or two other dishes. I like adding julienned red peppers to mine and sometimes I grind the Sichuan peppercorns into a powder. 🙂
I know lots of readers do not like the Sichuan peppercorn seeds in stir-fries because it is quite annoying to pick them out. So use powder is a good idea.
I’m living in China now and I every time I try a new dish I look for it on your website so I can try make it myself. I love experimenting with cooking Chinese food! Thankyou for all your wonderful recipes :-)-
You are the most welcome, Gemma. Enjoy your cooking time.
Recipe stTES “1 small bunch of noodles”.how many oz. is 1 small bunch? Ive got a 12 oz. pkg. and im thinking that would be to much.
Just finished making this and I ate the whole thing (little piggy here) it was absolutely delish! My ‘glass noodles’ were rice vermicelli and I would like to try the yam ones next, have a pack in the fridge. I also had to use one red Thai Chili as I couldn’t find my dried chili peppers. I freeze the Thai Chilies whole, this one, while still frozen, I sliced down the middle and scrape out the seeds, then I threw the whole thing in the wok. I added some mushrooms that needed to be used and I had Nappa cabbage of which I only used about 1/4 shredded. Worked perfectly – this is a very ‘forgiving’ recipe. Can’t wait to make it again! Thanks Elaine!
I do have another question on the peppers. I have both kinds, green/black and reddish/orange. One is more perfumey like and the other more peppery numbing. I put both in a pepper grinder to use and today I used 4 seeds of each in the stir-fry.
My question is:- do you use one kind more than another? or a mix of both.
Also do you have any suggestions on how to use Sichuan peppercorn flavoured oil. I bought some (green label) and if I can find several uses for it I will also get the red label one.
Elaine, you’re the best! Thank you for your wonderful recipes!
Hi I’m new to vegan cooking and love what you are making here I would really like to try the glass noodles, but where would I go to get them I noticed they come in different flavors it would be great to add them to my diet.thank you for the beautiful pics.
Donna