Glass noodles with cabbage, also known as 白菜炖粉条, is a classic Chinese dish that is characterized by its simplicity, taste and nutritional value.
What are glass noodles?
Glass noodles , or cellophane noodles, are named for their semi-transparent appearance and springy, slippery texture when cooked. Unlike regular wheat noodles or egg noodles, it is made from sweet potato, potato or mung bean starch. They are therefore gluten-free. They come in different forms and shapes.
Types of glass noodles
- Thick glass noodles : This type is commonly used in the northern and western regions of China (it is also popular in Korean cuisine). In Chinese, these noodles are known as Fen Tiao (粉条), which means starchy noodles. They can be either round or flat. They are made from sweet potatoes or potato starch.
- Thin glass noodles : This type is known as bean threads or mung bean vermicelli. In Chinese, they are called Fěn Sī (粉丝), which means “starch fibers”. The main ingredient is mung beans.
Preparation of glass noodles
We prepare glass noodles in two ways, using cold or hot water.
- Soaking in hot water : This method is suitable for thick glass noodles. Soak them in hot water until they swell and become springy. Five to ten minutes should be enough for them to be soft enough but still springy.
- Soaking in cold water : This method takes longer. For use with thin glass noodles, soaking in cold water is preferable. It is less harsh and allows the noodles to soften slightly.
Ingredients for glass noodles with cabbage
This recipe does not require many ingredients. Apart from glass noodles and Chinese cabbage, you only need a few ingredients. You can use thick sweet potato glass noodles or thin mung bean glass noodles for this recipe. Sweet potato noodles are a more popular choice in Sichuan cuisine.
Preparation
Dipping noodles . Put the thick noodles in a bowl of hot water and let them soak for five minutes. If using flat noodles, increase the soaking time to 10-15 minutes. Once the noodles are springy, rinse them under cold running water and let them drain well.
Soak the thin (vermicelli) noodles in cold water for 5-7 minutes until they soften slightly. Drain the noodles and let them drain.
Cabbage preparation . Wash it well and dry it. Tear the leafy part into small pieces, cut the solid white part into strips.
How to serve glass noodles with cabbage
Glass noodles with cabbage are usually served as a side dish. You can also prepare fried glass noodles with cabbage as a main dish. Fry the egg or pork (lightly seasoned with salt) and add it to the fried glass noodles at the end. Shitake mushrooms give this dish an excellent taste.
Glass Noodles with Cabbage (白菜炖粉条)
Ingredients
- 1 bundle mung bean noodles
- ½ head Peking cabbage 350 – 400 g of cabbage, cut into 1 cm pieces
- 1 pinch salt
- 1 1/2 tablespoons oil
- 2-4 pcs dried chili pepper
- 2 pcs scallions chopped
- 3 cloves garlic chopped
- 2½ tablespoons soy sauce
- 1 tablespoons oyster sauce
- 1/2 teaspoon sugar
- 1 teaspoon Szechuan pepper
- ½ cup water approx. 100-150ml
Instructions
- Soak the noodles in room temperature water for about 10-15 minutes until they are soft. Be careful not to soak them for too long or they will become soggy. Drain and set aside for later.
- Tear the leafy part of the Peking cabbage into pieces, then cut the solid white part into noodles.
- Add the oil and whole Szechuan pepper to the cold pan . Fry the pepper over a low heat until intense bubbles appear and you can smell it. Use a spatula to remove it from the pan. Leave the oil in the pan.
- Increase the heat to medium-high. Add the dried chili pepper, garlic and spring onion (reserve the green part of the onion for decoration). Fry until the garlic is lightly golden around the edges.
- Add the white part of the cabbage. Stir fry for about 30 seconds. Add soy sauce, oyster sauce and water. Toss to distribute the seasoning evenly, then add the cabbage leaves and noodles.
- Stir and cook until the sauce is absorbed into the noodles and the cabbage is tender (about 4 minutes). Sprinkle a little salt to taste if needed.
- Sprinkle with remaining scallions for garnish. Serve warm.
