Cabbage and Egg Glass Noodles
包菜炒粉丝
Glass noodles are stir-fried with cabbage, scrambled egg and ham sausage in a soy-and-oyster sauce.
Published
Ingredients
Quantities are included where specified in the original recipe.
- Longkou glass noodles
- eggs
- garlic
- scallions
- ham sausage
- cabbage
- 1 spoonfullight soy sauce
- 1 spoonfuloyster sauce
- 1 spoonfuldark soy sauce
- a littlechicken bouillon
- optionalsalt
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Rehydrate the Longkou glass noodles. Scramble the eggs in oil and set aside.
- 02
Fry garlic, scallions and sliced ham sausage. Add cabbage and cook until softened.
- 03
Return eggs and add glass noodles, light soy sauce, oyster sauce, dark soy sauce and chicken bouillon. Toss until cooked through; add salt if needed.
Illustrated Cooking Guide
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Cooking Method
Cabbage and Egg Glass Noodles
Glass noodles are stir-fried with cabbage, scrambled egg and ham sausage in a soy-and-oyster sauce.
Ingredients
- Longkou glass noodles
- eggs
- garlic
- scallions
- ham sausage
- cabbage
- 1 spoonfullight soy sauce
- 1 spoonfuloyster sauce
- 1 spoonfuldark soy sauce
- a littlechicken bouillon
- optionalsalt
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Rehydrate the Longkou glass noodles. Scramble the eggs in oil and set aside.
- 02
Fry garlic, scallions and sliced ham sausage. Add cabbage and cook until softened.
- 03
Return eggs and add glass noodles, light soy sauce, oyster sauce, dark soy sauce and chicken bouillon. Toss until cooked through; add salt if needed.
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