Braised Napa Cabbage with Glass Noodles
Braised napa cabbage and glass noodles ( vermicelli noodles) is a long time comfort dish in China. The napa cabbage is braised with thick glass noodles that soak up the savory sauce – a perfect side or even as a main dish all on its own!
4 oz. (100 g) potato noodles
1 1/2 lbs (700 g) napa cabbage (about 6 cups chopped)
2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon oyster sauce (or Chee Hou Sauce)
1 teaspoon sugar
1 1/2 tablespoons peanut oil (or vegetable oil)
2 gloves garlic , chopped
2 red hot chilli pepper, optional
Step 1: Add the potato noodles into a big bowl and add hot water to cover. Let sit for 10 minutes, or until the noodles turn al dente. Drain the hot water, rinse the noodles with running tap water, drain again, and set aside. Mix the sauce ingredients together in a small bowl.
Step 2: Heat the peanut oil in a large nonstick skillet over medium-high heat. Add the garlic. Stir for 30 seconds to release the fragrance. Add the napa cabbage and red chilli pepper if using. Let it cook, stirring occasionally, until it’s withered but not soft, 5 minutes or so.
Step 3: Turn to medium heat. Add the soaked noodles. Stir again. Cover the skillet and let it cook until the napa cabbage turns soft, 2 to 3 minutes. Pour the sauce over the skillet and stir to mix well. Cook for another 5 minutes. Uncover the pan. Toss everything again. If there’s too much residual liquid, you can turn to medium-high heat again and cook for another 1 to 2 minutes, to thicken the sauce.
Transfer everything to a plate and serve hot as a side dish.