Stir-fried cabbage with glass noodles

 

Ingredients:

1 bunch glass noodles

1/4 head cabbage (sliced into 1" pieces)

2 dried chili (cut into 1" sections)

3 cloves garlic (chopped)

1 1/2 tbsp. cooking oil

Pinch of chicken stock granules

Sauce:

2 tbsp. light soy sauce

2 tbsp. water (you might not need to add water if you boil your glass noodles)

1/2 tsp. dark soy sauce (for colour)

Dash of sugar

Methods:

1. Soak glass noodles in room temperature water, according to instructions until al-dente.  Drain and cut into 3" strands.  You might need to boil them depending on the type you are using.
2. Mix the sauce ingredients in a small bowl and set aside.
3. In a medium-high heated wok, add oil and swirl to coat the wok.
4. Add the dried chili and garlic, stir until fragrant.  Add cabbage and a pinch of chicken stock granules.  Stir and cook for 2-3 minutes, to coat evenly with oil until the cabbage starts to turn tender.
5. Add the glass noodles and pour in the sauce.  Stir and cook until the sauce is absorbed and the cabbage turns tender.  Lower the heat and taste for correct seasoning.  If needed, add chicken stock granules.
6. Transfer to a serving dish and serve!

Notes:  

• The amount of cabbage and glass noodles combination is according to your own preference.  Feel free to add more of either one of them.  I prefer more cabbage.
• I use chicken stock granules instead of salt.  You can use either one for your cooking.

This recipe is adapted from 'Omnivore's Cookbook' with slight adjustments to suit my cooking preference.