China · Home-style
Cabbage, Glass Noodles and Egg Stir-Fry
Shredded cabbage and carrot tossed with soft glass noodles and scrambled egg in a soy and oyster sauce. A filling weeknight stir-fry.
Glass noodles turn up in northern kitchens as a way to stretch a small amount of meat across a whole table, and here they soak up the sauce while the egg keeps the plate from being heavy. Soaking the noodles takes an hour of doing nothing, so this dish suits a cook who likes their prep out of the way early.
Ingredients
- eggs2 pieces
- glass noodles1 pieces
- rapeseed oil20 ml
- salt2 g
- half a spring onion and garlic cloves2 pieces
Directions
- 1
Cut the carrot and cabbage into shreds and set aside.
- 2
Soak the glass noodles in cold water for 1 hour, then put them in a pot, add boiling water and heat until they soften, then lift out and set aside.
- 3
Crack the eggs into a bowl, add salt and beat for 15 seconds.
- 4
Finely chop the spring onion, garlic and dried chili and set aside.
- 5
Heat oil in the wok, pour in the egg, break it up, scramble until set and turn out.
- 6
Add more oil, then add the spring onion, garlic and dried chili and stir-fry for 8 seconds.
- 7
Add the carrot and cabbage shreds and stir-fry for 30 seconds.
- 8
Add the glass noodles.
- 9
Add the seasonings: 15 ml light soy sauce, 10 ml dark soy sauce, 10 ml oyster sauce and 2 g salt.
- 10
Return the scrambled egg and stir-fry for about 15 seconds.
- 11
Turn out onto a plate.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.