Easy Stir Fried Cabbage with Glass Noodles

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“More vegetarian/vegan recipes, please!” is a request that we get typically on our social media feeds. Today, we’re including this Easy Stir Fried Cabbage with Glass Noodles to our large vegetarian/vegan recipe collection. This is one in every of these dishes that makes me suppose that if all vegetarian dishes tasted like it, I wouldn’t thoughts converting!



Ingredients

  • 2 small bundles dried glass noodles (mung bean vermicelli)
  • 1½ kilos cabbage (680g)
  • 1 tablespoon pale soy sauce
  • ½ teaspoon darkish soy sauce
  • ½ teaspoon Chinese black vinegar
  • ½ teaspoon white pepper
  • 1 teaspoon sesame oil
  • ¼ teaspoon sugar
  • ½ cup water
  • 3 tablespoons vegetable oil
  • 5 slices ginger (julienned)
  • 4 cloves garlic (finely chopped)
  • 3-4 dried red chilies (roughly chopped, optional)
  • Salt (to taste)
  • 2 scallions (chopped)

Instructions
  • Soak 2 small bundles of dried glass noodles in chilly water for 5 minutes till quite softened. Drain and cut the glass noodles in half lengthwise. Set aside.
  • Julienne the cabbage thinly. Prepare the stir fry sauce via blending collectively 1 tablespoon pale soy sauce, ½ teaspoon darkish soy sauce, ½ teaspoon black vinegar, ½ teaspoon flooring white pepper, 1 teaspoon sesame oil, ¼ teaspoon sugar, and ½ cup water.
  • Heat 3 tablespoons of oil in a wok over medium heat. Cook the ginger and garlic till the garlic has browned lightly. Add the cabbage, and switch the warmth to the optimum setting. Stir fry for 1-2 minutes till the cabbage is quite wilted. Add the dried chilies (if using).
  • Add the ready sauce and the glass noodles. Stir and blend everything well, turning down the warmth a little if the dish is fitting too dry and dangers getting burned. Salt to style and upload the scallions. Stir to mix as soon as more, and serve!!


In all seriousness though, we may all stand to consume plenty less meat, so we’re all the time watching so as to feature to our vegetarian/vegan repertoire. Cooking this stir fried cabbage is so easy, there’s no excuse for you to no longer provide it a try!

The first factor that may come to thoughts in reaction to it really is which you simply don’t like cabbage, so I’ll see if I can persuade you otherwise…

A large motive why you don’t like cabbage is maybe as the elementary inexperienced ones offered in US supermarkets will no longer be that good! They’re round, heavy, and really solid. This form doesn’t have a lot taste, and it turns starchy as soon as cooked. Asian supermarkets are the place I purchase my cabbage, they usually inventory Asian types which might be lighter inexperienced in color, plenty less dense, and extra loosely layered.