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Glass Noodle Stir Fry with Cabbages

A quick and delicious stir fry featuring vibrant veggies and glass noodles, perfect for busy weeknights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g glass noodles Soaked in hot water until softened.
  • 2 cups chopped cabbage
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional) Can be replaced with hoisin for a different taste.
  • 1 tablespoon sesame oil Used for cooking the stir fry.
  • Salt and pepper to taste
  • Chopped green onions for garnish Adds freshness to the dish.

Method
 

Preparation
  1. Soak the glass noodles in hot water for about 10 minutes or until softened. Drain and set aside.
  2. Heat sesame oil in a large skillet or wok over medium-high heat.
  3. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Cooking
  1. Toss in the cabbage, bell pepper, and carrots. Stir-fry for about 3-4 minutes until the veggies are tender-crisp.
  2. Add the drained glass noodles to the skillet. Pour in soy sauce and oyster sauce (if using), and toss everything together until well combined and heated through.
  3. Season with salt and pepper to taste.
  4. Serve hot, garnished with chopped green onions.

Notes

For extra crunch, toss in some pea pods or snap peas during the veggie stage. This stir fry keeps well in the fridge for about 3 days. To reheat, use a microwave or skillet.