Cabbage and Glass Noodles

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 25 minutes

配料

1 package mung bean vermicelli (50g/1.75oz)

1 pound green cabbage (preferably Taiwanese cabbage; about 1/2 of a small to medium cabbage)

2 eggs

1/4 teaspoon salt

1/2 teaspoon sesame oil

1 tablespoon shaoxing wine (plus 1 teaspoon)

3 tablespoons vegetable oil

3-5 dried red chilis (break them open if you want more heat)

2 cloves garlic (chopped)

1 scallion (chopped)

1 teaspoon oyster sauce (or vegetarian oyster sauce)

1/2 teaspoon sugar

1 tablespoon soy sauce

1/8 teaspoon white pepper

步骤

Soak the mung bean vermicelli noodles for about 10 minutes until soft. Cut the bundle in half to shorten the noodle lengths, and set them aside (still in the soaking water). Prep the cabbage by slicing it into 1/2-inch thick strips.

Beat the eggs along with the salt, sesame oil and 1 teaspoon Shaoxing wine. Heat a wok over high heat until lightly smoking. Add 1 tablespoon oil, and the eggs quickly after. Scramble them for 20-30 seconds, until they’re just almost done (they can still be a bit runny). Take the eggs out of the wok and set aside.

Heat the 2 remaining tablespoons of oil in the wok over medium-high heat. Add the chili, garlic, and scallion. Cook for 30 seconds, until fragrant. Before the peppers and garlic start to turn brown, add the cabbage, and increase the heat to high. Stir-fry for 2 minutes, until the cabbage is wilted.

Pull the noodles out of the soaking water, and add them to the cabbage. Then add the cooked egg and the 1 remaining tablespoon of shaoxing wine. Stir-fry, then add the oyster sauce, soy sauce, sugar, and white pepper. Stir everything together and continue to stir-fry for another 2 minutes or so, until the noodles are tender (add a splash of water if the noodles look dry). Plate and serve!

营养

• 卡路里: 213 kcal
• 总脂肪: 13 g
• 饱和脂肪: 2 g
• 不饱和脂肪: 12 g
• 反式脂肪: 1 g
• 胆固醇: 82 mg
• 钠: 262 mg
• 总碳水化合物: 19 g
• 膳食纤维: 3 g
• 总糖: 4 g
• 蛋白质: 5 g