Stir Fry Cabbage and Glass Noodles
This stir fry cabbage with glass noodles is a delicious example of home-cooking in Northern China. It is typically served with a warm bowl of steamed rice and represents a savory side dish in a multi-course meal for the family.
Makes
Serving size
Ingredients
2 bundles (100 grams) bean thread vermicelli or glass noodles
2 tablespoons vegetable oil
½ pound (227 grams) ground chicken
2 teaspoons (3 grams) ginger root, minced or grated
2 medium (30 grams) scallions, chopped
2 (6 grams) garlic cloves, sliced
2 teaspoon ground white pepper
½ teaspoon five spice powder
½ teaspoon cumin powder
1 medium (110 grams) onion, sliced
1 small (74 grams) red bell pepper, sliced
½ medium head (450 grams) cabbage, thinly sliced
1 tablespoon + 2 teaspoons rice vinegar
2 teaspoons Kikkoman® soy sauce, less salt
1½ teaspoons sugar
1 cup water
1 tablespoon sesame oil
Instructions
- Soak the vermicelli in water for 10 minutes.
- Heat 1 tablespoon of the oil in a large skillet or wok pan over medium heat. Add the ground chicken and brown, stirring frequently, for 5 to 7 minutes.
- Add ginger, scallion, garlic, pepper, five spice powder, and cumin powder. Cook for 1 minute. Transfer chicken mixture to a bowl.
- Heat remaining tablespoon of oil in the skillet or wok over medium heat. Cook onion and red bell pepper for 5 to 7 minutes. Stir occasionally until softened and browned.
- Add cabbage and sauté for 5 to 7 minutes, stir occasionally, until softened.
- Combine vinegar, soy sauce, sugar, and water into a bowl and mix well.
- Add the drained vermicelli and ground chicken to the skillet. Pour the sauce mixture over the ingredients in the skillet. Cook for 3 to 5 minutes or until liquid evaporates.
- Drizzle the sesame oil on top. Serve and enjoy!
Cooking Tip
Substitute five spice and cumin powder spices with other seasonings to switch up the flavors.
Recipe Contributed by FamilyCook Productions
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