Glass noodles with Chinese leaf
These noodles finish cooking in the cabbage sauce, so they soak up its flavour.
- Prep
- 10 min
- Cook
- 10 min
- Rest / wait
- 5 min
- Total
- 25 min
- Makes
- Serves 2
Your new skill: Start with preparation, then work through one step at a time.
These noodles finish cooking in the cabbage sauce, so they soak up its flavour. Keep the white cabbage stems separate from the soft leaves at the start.
Your ingredients
Get ready: Large bowl, colander, wok or deep frying pan with a lid.
- 80 g dried sweet potato noodles
- ½ head Napa cabbage
- 1 tbsp neutral cooking oil
- 1 tsp whole Sichuan pepper
- Dried chilli pepper
- 3 garlic cloves, sliced
- 2 spring onions, chopped
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 120 ml water
Let’s make it
-
Soften the noodles
Soak the sweet-potato noodles in hot water for about 5 minutes until bendy but still firm inside. Rinse and drain. Cut the cabbage stems into strips and tear up the leaves.
-
Flavour the oil
Warm the oil and whole Sichuan peppercorns gently in the pan until fragrant. Scoop out the peppercorns. Add chilli, garlic and most of the spring onion; stir until the garlic edges begin to colour.
-
Add cabbage and sauce
Stir-fry the white stems for about 30 seconds. Add both soy sauces, oyster sauce and 120 ml water. Toss, then add the leaves and drained noodles.
-
Finish under a lid
Cover and cook over medium heat for about 4 minutes, until the noodles are tender and have absorbed most of the liquid. Add a splash more water if needed. Sprinkle over the remaining spring onion and serve hot.
What to try next
For another kitchen idea, explore Crunchy smashed cucumber salad and Classic egg-drop soup.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
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