Easy & Flavorful Cabbage Glass Noodle Stir Fry
This Easy Cabbage Glass Noodle Stir Fry is a quick, budget-friendly dinner packed with silky clear noodles, tender shredded cabbage, and a savory-sweet sauce that coats every bite. Ready in under 30 minutes, it's naturally adaptable for vegetarians and satisfying enough to please the whole family.
Equipment
- Wok or large skillet
- Large mixing bowl
- Small bowl for sauce
- Tongs or wooden spoons
Ingredients
- 200 g glass noodles (cellophane noodles) soaked in warm water for 10 minutes, drained
- 3 cups green cabbage thinly shredded
- 4 cloves garlic minced
- 1 tsp fresh ginger grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce use vegetarian oyster sauce for plant-based version
- 1 tsp sesame oil for finishing
- 1 tsp rice vinegar
- 1 tsp sugar
- 2 tbsp neutral oil such as vegetable or avocado oil
- 3 stalks green onions thinly sliced, for garnish
- 1 pinch white pepper
- 1 medium carrot julienned, optional
Instructions
- Place the dry glass noodles in a large bowl and cover with warm water. Let them soak for 10 minutes until pliable and softened, then drain well. Use kitchen scissors to cut the noodles into shorter segments for easier eating and stir frying.
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, and white pepper until the sugar dissolves. Set the sauce aside and have it ready before you start cooking, as stir frying moves quickly.
- Heat a wok or large skillet over high heat until very hot. Add the neutral oil and swirl to coat. The oil should shimmer and almost smoke before adding any ingredients. This high heat is essential for proper stir fry texture and flavor.
- Add the minced garlic and grated ginger to the hot oil. Stir constantly for about 30 seconds until deeply fragrant and just starting to turn golden. Keep them moving to prevent burning.
- Add the shredded cabbage and julienned carrot to the wok. Stir fry over high heat for 3 to 4 minutes, tossing frequently, until the cabbage is wilted and slightly caramelized at the edges. The cabbage should be tender but still have a little bite.
- Add the drained glass noodles to the wok and pour the prepared sauce over everything. Using tongs or two wooden spoons, toss all the ingredients together thoroughly so every strand of noodle is coated in the sauce. Stir fry for 2 to 3 more minutes until the noodles are heated through, glossy, and have absorbed the sauce.
- Remove the wok from heat and drizzle the sesame oil over the noodles. Give everything one final toss to distribute the sesame flavor. Transfer to a serving plate and garnish generously with sliced green onions. Serve immediately for the best texture and flavor.
Notes
Glass noodles only need 10 minutes to soak. Over-soaking makes them mushy and difficult to stir fry. For a protein boost, add thinly sliced chicken, beef, shrimp, or a couple of scrambled eggs. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet with a splash of soy sauce. This dish is not recommended for freezing as the noodles lose their texture.