Cabbage Fried Vermicelli (包菜炒冬粉)
Learn how to make perfectly stir-fried vermicelli with cabbage and eggs, ensuring the noodles are loose and flavorful, not sticky or mushy. This recipe focuses on proper vermicelli preparation and seasoning techniques for a delicious and aromatic dish.
Nutrition· per serving · estimated
Ingredients9 items
Instructions
- 1
Place the green bean vermicelli in a bowl and cover with room temperature water. Let it soak for 20-30 minutes until soft.
25:00 timer - 2
Once soft, drain the vermicelli thoroughly and set aside.
- 3
Cut the cabbage into thin shreds.
- 4
Rinse the shredded cabbage in water, squeeze out excess water, and set aside.
- 5
Crack the eggs into a bowl.
- 6
Smash the garlic cloves.
- 7
In a bowl, combine the drained vermicelli with salt, oyster sauce, white pepper powder, and fish sauce. Mix well by hand until evenly coated.
- 8
Heat a wok over high heat and add cooking oil.
- 9
Pour the beaten eggs into the hot oil and scramble until mostly set but still slightly soft.
- 10
Add the smashed garlic to the wok and stir-fry until fragrant.
- 11
Add the shredded cabbage to the wok and stir-fry until it is cooked through but still slightly crisp.
- 12
Add the seasoned vermicelli to the wok.
- 13
Continue to stir-fry the vermicelli, cabbage, and eggs over medium-low heat, tossing constantly to ensure even cooking and prevent sticking. Cook until the vermicelli is translucent and soft.
2:00 timer - 14
Transfer the fried vermicelli to a plate and serve hot.
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