Noodles, cabbage, and eggs! This easy clean-out-the-fridge recipe is a delicious standby for weeknight meals. It’s made from pantry ingredients and is super tasty and nourishing. Simplely stir fry napa cabbage with glass noodles and quick scrambled eggs. Season with oyster sauce, soy sauce, and fish sauce. Voila! Dinner is on the table.
Why This Recipe Works
This recipe brings together three very simple ingredients: glass noodles, cabbage, and eggs.
I love all three ingredients and we always them in our kitchen. Eggs are in the fridge. Napa cabbage is always present…they come in handy for SO many recipes. We always have a ton of glass noodles in the pantry (also very handy!)
We combine all three for a simple stir fry dish that is flexible and forgiving.
The main seasoning ingredients are common to many other recipes on this blog. Oyster sauce, soy sauce, and fish sauce! We also add sesame oil, white pepper, and shaoxing wine (feel free to substitute sake). If you don’t have shaoxing wine or sake, you can skip it entirely. It will still be very delicious.
Here’s what you’ll need to make the glass noodle and cabbage stir fry:
- Dried glass noodles – These types of noodles also go by a few other names including cellophane noodles or mung bean vermicelli.
- Napa cabbage – You can use any other type of cabbage, but we like to use napa cabbage. Napa cabbage is also just the type of cabbage we mostly buy at the market.
- Sesame oil
- Green onions
- Oyster sauce
- Soy sauce
- Fish sauce
- Shaoxing wine – Feel free to use sake in place of the shaoxing wine. Either one works!
- White pepper
Now let’s get cooking!
Step by Step Directions
Here are the directions:
Prepare glass noodles.
Soak the dried glass noodles in a bowl of room temperature water for 10 minutes. This is to help soften the noodles so that we can cook it faster later.
Drain the noodles. Use scissors to cut the noodles in half lengthwise. Set aside.
Prepare the eggs.
Beat the eggs in a bowl, and add a pinch of salt and the sesame oil.
In a large pan (or wok) over medium-high heat, add a little oil and then quickly scramble the eggs until they are just set. It’s ok if the eggs are still a little runny as we’ll finish cooking them later on. Slide the eggs into a bowl and set aside.
Cook garlic and green onions.
In the same pan, add more oil followed by the garlic and green onions. Stir fry for a minute.
Add the sliced napa cabbage. Stir fry for 3-4 minutes until the napa cabbage is soft and cooked. I like my cabbage on the extra cooked side so I might stir fry up to 5 minutes depending on how I feel.
Add glass noodles.
Add the drained glass noodles and mix. Add the scrambled eggs and mix.
Add the oyster sauce, soy sauce, fish sauce, shaoxing wine, and white pepper to the pan.
Finish stir frying.
Stir fry for another 2-3 minutes until the noodles are cooked.
Then it is ready to eat. Plate, serve, and enjoy!
FAQs and Tips
Leftovers keep in the refrigerator for 2-3 days. Make sure to store in a sealed container. Leftovers can be simply reheated in the microwave.
Glass noodles and cabbage stir fry can be served as a standalone dish (after all it has carbs, vegetables, and protein all is one dish!), but you can also pair it with a few other dishes for a larger meal. Here are a few we like to pair:
– Pan Fried Tofu (With Garlic Soy Sauce)
– Hot Sesame Oil Tofu
– Shoyu and Vinegar Roast Chicken
– Braised Duck Gizzards
– Stuffed Tofu
– Chinese Sausage (Lap Cheong) and Green Beans
So do we! ^_^ Here are other popular glass noodles recipes:
– Chicken Long Rice
– Ants Climbing A Tree Noodles (aka Ma Yi Shang Shu)
– Japchae (Korean Glass Noodles) *This uses a different type of Korean glass noodles (made from sweet potatoes).
– Chicken Hekka
This is a VERY flexible recipe.
Feel free to use more or less of the noodles, eggs, and cabbage. Sometimes I double the amount of noodles if I want it to be more of a noodle-heavy dish (as opposed to a near equal amount of noodles, eggs, and cabbage). Or if there is a lot of cabbage in the fridge, I use it all up in this dish.
You’ll need to adjust the seasonings accordingly if you use more of the noodles, eggs, or cabbage. I’d start with adding more oyster sauce and then tasting and going from there.
You can also add meat – I like thinly sliced pork (look for the meat thats sold for shabu shabu or sukiyaki at the Japanese supermarkets). Cook the meat separately at the very beginning (season it lightly with soy sauce) and set aside. Then mix the meat back in the same time you add the noodles and scrambled eggs back in.
Glass Noodles And Cabbage Stir Fry Recipe
See below and enjoy ^_^
- 1 bundle dried glass noodles (also called cellophane noodles or mung bean vermicelli)
- ½ small head of napa cabbage, cut into ½-inch strips
- 2 eggs
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon shaoxing wine (or sake)
- 1 teaspoon white pepper
- Soak the dried glass noodles in a bowl of room temperature water for 10 minutes. Drain the noodles. Use scissors to cut the noodles in half lengthwise. Set aside.
- Beat the eggs in a bowl, and add a pinch of salt and the sesame oil. In a large pan over medium-high heat, add a little oil and then quickly scramble the eggs until just set. Slide the eggs into a bowl and set aside.
- In the same pan, add more oil followed by the garlic and scallions. Stir fry for a minute.
- Add the sliced cabbage. Stir fry for 3-4 more minutes until the cabbage is cooked.
- Add the drained glass noodles and mix. Add the scrambled eggs and mix.
- Add the oyster sauce, soy sauce, fish sauce, shaoxing wine, and white pepper to the pan.
- Stir fry for another 2-3 minutes until the noodles are cooked.
- Then it is ready to eat. Plate, serve, and enjoy!