glass-noodle-cabbage-stir-fry

🥘 Ingredients

• vermicelli 50 gr // soaked for 10 minutes
• oxheart cabbage 500 gr // sliced in thin strips
• eggs 2
• salt ¼ tsp
• Shao Hsing wine 1 tbsp
• vegetable oil 1 tbsp // or sunflower oil
• dried red chilies 3-5 // cut in half
• garlic 2 cloves // sliced
• spring onions 1 stalk // sliced
• oyster sauce 1 tsp
• light soy sauce 1 tsp
• sugar ½ tsp
• ground white pepper ½ tsp

1. 1

   Soak the vermicelli until soft. Cut the bundle in half to shorten the noodle lengths, and then set them aside (still in the soaking water). Slice the oxheart cabbage into 1-2 cm thick strips and prepare the rest of the ingredients. Beat the eggs along with the salt and 1 tsp Shao Hsing wine . Heat a wok over high heat until lightly smoking. Add vegetable oil and the eggs quickly after. Scramble them for 20-30 seconds, until they're almost done (they can still be a bit runny). Take them out of the wok and set aside. Heat the remaining 2 tbsp oil in the wok over medium heat. Add dried red chilies , garlic , and spring onions . Cook for 30 seconds, until fragrant. Before the peppers and garlic start to brown, add the cabbage, and increase the heat to high. Stir-fry for 2 minutes, until the cabbage is wilted. Pull the soaking noodles out of the water, and add them to the cabbage (easiest is to do this by hand). Add the cooked egg and add 1 tbsp Shao Hsing wine. Stir fry, and then add oyster sauce , light soy sauce , sugar and ground white pepper . Stir well and stir-fry for 2 minutes or so, until the noodles are tender. Serve hot with steamed rice and other dishes.