Chinese Cabbage Stir Fry with Glass Noodles

 

Evening meal at my childhood home in Hong Kong always begins with a soup, followed by a meat, fish or seafood dish, and a plate of vegetables such as this Chinese Cabbage Stir Fry with Glass Noodles.  Eaten all with rice, of course.  I wouldn't say it's an all time favourite but certainly a regular number enjoyed by the family.  In this homestyle Cantonese classic, the delicate sweetness of the Chinese cabbage (also called Napa cabbage or Wombok) is complemented by the salty, umami flavour of dried shrimps and the meaty, buttery goodness of Shiitake mushrooms while the slippery, gelatinous glass noodles (also called dry bean thread vermicelli) soak up all the lovely juices.  Have a go with this amazing combination of ingredients.

Serves 4

INGREDIENTS

• half of a Chinese Cabbage, about 600g / 1lb 5oz 
• 1 tablespoon dried shrimps*
• 4-5 dried Shiitake mushrooms, about 20g / ¾oz 
• 50g / 1¾ oz glass noodles (dry bean thread vermicelli)*
• 2 spring onions, sliced into 1cm / ½" sections, separate white and green parts
• 1 tablespoon vegetable oil
• 3 garlic cloves, chopped
• 1 tablespoon light soy sauce
• ½ teaspoon dark soy sauce
• ½ teaspoon sugar 
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

*Dried shrimps are available in packages from Asian grocery stores.  Once opened, keep them in a lidded jar in the refrigerator.

*Glass noodles or bean thread vermicelli come in dry packages like rice vermicelli but has a finer texture.  Once rehydrated, they become translucent and absorb all the flavours of the cooking sauce.

METHOD

1. Remove and discard tough outer leaves from the cabbage.  Slice cabbage leaves into bite size pieces.  Keep the white parts separate from the green parts.
2. Soak the glass noodles (dry bean thread vermicelli) in a large bowl of cold water until soft, about 10 minutes.  Drain and set aside.
3. Soak Shiitake mushrooms in warm water for about 30 minutes until soft.  Squeeze out excessive water from the mushrooms by hand.  Trim off the stems and slice each into quarters.  Reserve ½ cup of mushroom soaking water. 
4. Soak dried shrimps in a small bowl with warm water just covering them for about 20 minutes until soften.  Drain.
5. Heat oil in a wok or a large frying pan over medium high heat until hot.  Add garlic, white parts of spring onion, dried shrimps and mushrooms.  Stir fry for 1-2 minutes until fragrant.  
6. Add white parts of cabbage.  Stir fry for 1 minute and then add the green parts of the cabbage.  Stir fry for another minute.  Add the light and dark soy sauce, sugar, oyster sauce and ½ cup of mushroom soaking water.
7. Bring the liquid to the boil.  Continue to stir fry until the cabbages are tender.  Make a well in the middle of the cabbage and add the glass noodles.  Use a pair of chopsticks or tongs to toss the noodles around to combine with the cabbage.  The dish is ready when the glass noodles have absorbed all the liquid.
8. Toss in the green parts of the spring onion.  Stir in the sesame oil just before serving.