Chinese · beginner
Northern Chinese Cabbage And Mushroom Glass Noodle Toss
A comforting rustic stir-fry combining tender Napa cabbage, earthy shiitake mushrooms, and glass noodles coated in a savory soy glaze.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Submerge glass noodles in warm water for 15 minutes until soft and pliable. Drain well and snip into shorter strands using kitchen shears.
- 02
Heat vegetable oil in a wide skillet or wok over medium-high heat. Add minced garlic and sliced shiitake mushrooms; stir-fry for 2 minutes.
- 03
Add sliced Napa cabbage strips to the pan and stir-fry for 3 minutes until cabbage leaves begin to soften.
- 04
Push ingredients to the sides of the wok to create an open space in the center, then add the drained glass noodles.
- 05
Pour soy sauce, dark soy sauce, and 3 tablespoons of reserved mushroom soaking liquid directly onto the noodles.
- 06
Toss everything together continuously over medium heat for 2 to 3 minutes until noodles absorb liquid and become translucent.
- 07
Drizzle with sesame oil, remove from heat, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Noodle Hydration Braise
Allowing dried starch noodles to absorb seasoned simmer liquid directly in the skillet for rich flavor pickup.
Notes from the kitchen
- Use kitchen shears to cut soaked glass noodles; long strands easily tangle while tossing.
- Dark soy sauce provides rich amber color to transparent bean threads without making the dish overly salty.
- Original home-cooking adaptation inspired by Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
