Cabbage Glass Noodles Stir Fry

Cabbage glass noodle stir fry is not something you see often on a Chinese takeout menu. We call this type of dish 家常菜, jia chang cai, or homestyle cooking. They are simple dishes that use minimal everyday ingredients, so a home cook can throw it together even on a busy weekday evening.  

One of the most important components of an everyday Chinese dinner is vegetable dishes. In my family, my mom always cooks at least one, most of the time two, vegetable dishes to serve along with the main dish (usually a protein dish), plus a soup and steamed rice.

This cabbage glass noodle stir fry is one of my favorites. The tender glass noodles soak up the delicious sauce and pair perfectly with the crunchy cabbage. I can always polish a big plate of it in one sitting by myself. 

Cabbage glass noodle stir fry ingredients

What type of noodles to use

Glass noodles (粉丝, fen si) also called cellophane noodles, mung bean noodles, bean thread noodles, or Chinese vermicelli. They are different from regular Asian vermicelli noodles made from rice, as glass noodles are made with mung beans and have a more transparent appearance and a different texture. 

Glass noodles are usually sold in dried form. You need to soak them in boiling water to reconstitute them so they become tender. Then you can use them in soups, stir fried dishes, or spring rolls. Because glass noodles soak up whatever sauce you cook them in and become very flavorful, they are a great way to add texture and volume to a dish and make it even more delicious.

I highly recommend using mung bean noodles in this dish. But if you don’t have any, it’s OK to use other thin types of vermicelli noodles such as rice vermicelli. 

You can find glass noodles (mung bean vermicelli noodles) at Chinese grocery stores or most big Asian grocery stores such as H Mart. You can also purchase it on Amazon. 

Mise en place

When you’re ready to cook, your table should have:

• Sliced cabbage
• Glass noodles (soaked)
• Sauce (light soy sauce, dark soy sauce, sugar)
• Dried chili pepper
• Minced garlic

How to make cabbage glass noodle stir fry

1. Saute the dried chili pepper and garlic
2. Stir fry the cabbage 
3. Add the glass noodles and pour in the sauce
4. Cook until the sauce is fully absorbed 

How to serve cabbage glass noodle stir fry

The cabbage glass noodle stir fry is usually served as a side in a multi-course meal. For example, you can pair it with a main and a simple soup. Chinese Lion’s Head Pork Meatballs, Instant Pot Curry Beef Stew, and Coca-Cola Chicken Wings are some of the main dishes that you can prepare ahead of time and serve with this one. Chinese Corn Soup with Chicken or a simple egg drop soup is also an excellent addition to your dinner. 

On the other hand, cabbage glass noodle stir fry is highly versatile and you can easily make it into a more substantial one-pan meal for one person. For example, you can scramble some eggs or brown some ground pork (lightly seasoned with salt) first, and add it back to the cabbage and glass noodles at the end. Serve it with a small bowl of steamed rice (or without), and you’ll have a healthy mix of greens, protein and carbs. 

More delicious Northern Chinese Veggie recipes

• Stir Fried Choy Sum with Dried Shrimp
• Tomato and Egg Stir Fry
• Fried Potato, Eggplant, and Pepper in Garlic Sauce (Di San Xian)
• An Easy Asian Green Recipe
• Shredded Potato Stir Fry

Cabbage Glass Noodles Stir Fry

By Maggie Zhu

5 from 6 votes

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 to 4 servings

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Cabbage glass noodle stir fry is a quick homestyle side dish that takes 10 minutes to put together. The crisp cabbage and tender mung bean noodles are brought together with a savory sauce, making it satisfying and comforting to eat. {Vegan, Gluten-free adaptable}

To make this dish gluten free, use tamari to replace the light and dark soy sauce.

Ingredients 

• 1 bunch mung bean vermicelli (yields 1 cup after soaking)
• 1/4 head (12 oz / 350 g) cabbage , sliced into 1/2” (1 cm) pieces (yields about 4 cups after cutting)
• Pinch of salt
• 1 1/2 tablespoons peanut oil (or vegetable oil)
• 2 dried chili peppers , cut into 3 to 4 pieces (keep them whole for a less spicy dish)
• 3 cloves garlic , minced

Sauce

• 2 tablespoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon sugar

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Instructions

• Bring a small pot of water to a boil. Add the dry glass noodles and cook according to instructions until al-dente. Rinse with tap water to stop cooking and drain. Cut into 3” (8 cm) strands.
• Mix the sauce ingredients in a small bowl.
• Heat a large skillet or a wok over medium-high heat until hot. Add oil and swirl to coat the bottom.
• Add the dried pepper and garlic and stir a few times to release fragrance.
• Add the cabbage and a pinch of salt. Stir and cook for 2 to 3 minutes, to coat evenly with oil, until the cabbage just starts to turn tender.
• Add the glass noodles and pour in the sauce. Stir and cook until the sauce is absorbed and the cabbage turns tender. Turn to medium-low heat and carefully taste the cabbage. Sprinkle with a bit more salt to adjust seasoning, if needed. Transfer to a plate and serve hot as a side dish.

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 126kcal, Carbohydrates: 17.2g, Protein: 3.5g, Fat: 5.4g, Saturated Fat: 0.9g, Sodium: 467mg, Potassium: 175mg, Fiber: 2.8g, Sugar: 4g, Calcium: 41mg, Iron: 1mg

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