Crispy cabbage and tender mung bean noodles fried in a savory sauce. The dish takes five minutes to cook and is super versatile—a perfect healthy side for your dinner or to serve as a main dish when cooking for one.
- 1 batch glass noodles (yields 2 cups after soaking)
- 1 teaspoon Sichuan peppercorns
- 2 dried chili peppers
- 4 cloves garlic, minced
- Bring a small pot of water to a boil. Add the dry glass noodles. Cook for 3 to 5 minutes, until al-dente. Rinse with tap water to stop cooking and drain. Cut into 3-inch strands.
- Heat a wok (or a large skillet) over medium-high heat until hot. Add oil and swirl to coat the bottom.
- Add the Sichuan peppercorns. Cook and stir until the color turns from red to dark brown, but not burned. Remove and discard the peppercorns by scooping them out with your spatula.
- Snip the chili peppers into 3 to 4 pieces, add into the wok, and stir a few times until the color turns dark.
- Add the garlic and stir a few times, until you can smell a strong fragrance.
- Add the cabbage. Stir and cook for 1 minute, to coat evenly with oil.
- Add the glass noodles. Stir for another 1 minute.
- Add the soy sauce, dark soy sauce, chicken bouillon powder (or salt), and sugar. Immediately cook and stir, until the cabbage turns tender but retains some crunchiness.
- Turn to medium-low heat and carefully taste the cabbage. Sprinkle with a bit more salt and stir again, if needed.
- Transfer to a plate immediately and serve hot.
Using dark soy sauce adds a beautiful brown color to the dish. You can use soy sauce to replace dark soy sauce as well.
- Serving Size: 1 serving of the 4 servings
- Calories: 110cal
- Sugar: 2.9g
- Sodium: 273mg
- Fat: 7g
- Carbohydrates: 10.7g
- Fiber: 2.1g
- Protein: 2.1g
- Cholesterol: 0mg