Kitchen notes · a little help before you start
Chinese Napa Cabbage with Glass Noodles
Soft cabbage and slippery glass noodles make a deeply savory plate to bring to the table. The peppercorn-scented oil gives the sauce a fragrant start, and the noodles gather up the juices.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Cuisine
- Chinese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Soak then rinse
Soak the potato noodles in hot water until al dente, then drain, rinse under running tap water and drain again.
2. Remove the peppercorns
Cook the Sichuan peppercorns until dark without burning, then remove and discard them before adding the green onions and ginger.
3. Give cabbage its head start
Cook the cabbage until withered but not soft before adding the sauce and soaked noodles for their covered finish.
Get to know the ingredients
Bite-size cabbage
Quarter and split the napa cabbage again before cutting it into bite-size pieces, ready to stir around the skillet.
Two soy sauces
Both regular and dark soy sauce belong in the sauce mixture. Combine them with the other sauce ingredients before cooking.
Minced ginger
Prepare the ginger and chopped green onions before heating the oil. They have a brief fragrant stage after the peppercorns are removed.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Chinese Napa Cabbage with Glass Noodles
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss once more
Uncover and toss everything again, then transfer to a plate and serve hot once the cabbage has softened.
A little more help as you go
Reduce excess liquid
If liquid remains after the covered finish, use medium-high heat for another minute or two to thicken the sauce.
Lower the heat for sauce
Turn the skillet down to medium before pouring in the mixed sauce and stirring it through the wilted cabbage.
A few questions you might have
Can I use vegetable oil?
Vegetable oil is listed as an alternative to peanut oil. Heat it before adding the Sichuan peppercorns.
Is there an alternative to oyster sauce?
Chee Hou Sauce is listed alongside oyster sauce as an option. Add your choice to the mixed sauce ingredients.
Does the cabbage finish cooking with the noodles?
Yes. Add the soaked noodles after the sauce, then cover and cook two to three minutes until the cabbage softens.
Do the noodles stay in the hot soaking water?
Drain the hot water once they are al dente, rinse with running tap water, drain again and set them aside.
How long do the aromatics cook?
The chopped green onions and minced ginger stir in the oil for thirty seconds before the cabbage is added.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: omnivorescookbook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
