STIR FRY GLASS NOODLES AND CABBAGE
Cooking by yourself can be a challenge. If all else fails, reach for a bowl of cereal, a piece of fruit or a can of soup to quell your appetite. We usually have a batch of dumplings in our fridge for a quick one-person lunch at our house; my buddy might have pan-fried noodles; I’d have a bunch of dumplings; my other friend might microwave any leftovers she has, and my last friend would probably just skip a meal. There are times when even those who enjoy cooking can find themselves walking into the kitchen and snooping about before talking themselves out of really cooking.
But I’ve learned to eat better in Beijing, where I live. During the week, I’m the only one in the office that gets to have lunch, so there isn’t one day that I don’t indulge in some amazing food. Making a stir-fry for only one person is a breeze. I make a tasty supper for myself using what’s in the fridge and how much of each ingredient I need (usually three to four different kinds of vegetables). Even if you only cook for yourself, we hope that our recipes will motivate you to do so.
Stir-fries are a blank canvas, so use our recipes as a starting point and let your imagination go wild. Instead of “don’t like,” “have,” or “can’t have,” you might use “likes,” “has,” or “can eat.” In addition, the seasoning can be altered. I adore sprinkling a few drops of fish sauce over my vegetables. It enhances the flavor and complexity of the meal in a positive way. Add some hot chili peppers, hot sauce, or chili oil to your dish for those who prefer their food to be slightly on the spicier side.
Knowing how long to cook each component in a stir-fry is an additional tip for a tasty meal. Cucumber takes longer to cook than carrot, so add the cucumber after the carrots have finished cooking for a few minutes first. After learning the principle, you can’t go wrong.
Since we were introduced to stir-fried cabbage and glass noodles in several of the restaurants in Beijing, that was our lunch choice for today. Simple, easy, and tasty. To obtain the necessary clear mung bean noodles, visit an Asian supermarket. Each packet contains a single bundle of ramen noodles.
- 1 package of mung bean vermicelli
- ½ of a small head of cabbage (¼-inch cut)
- 2 medium-size eggs
- 1/2 tsp. of sesame oil (plus an extra dash)
- 1 tbsp. of shaoxing wine (plus an extra dash)
- 3-5 dried red chilis
- 2 cloves of garlic (finely chopped)
- 1 scallion (sliced)
- ¼ tsp. of white pepper
- ½ tsp. of soy sauce
- Soak the mung bean vermicelli noodles for a softer texture for 10 minutes. Drain the water from the bundle, then cut it in half. Preparation of the cabbage is required.
- Toss the eggs with a bit of salt, sesame oil, and white wine before serving. Scramble the eggs as soon as you add a tablespoon of oil to a hot pan. This usually takes less than a minute because eggs cook so quickly. Removing and reserving the eggs from the wok is done.
- The wok should have two more tbsps of oil heated to medium-high temperature. Salt and pepper to taste; add chili, garlic, and scallions. Cook for a few minutes until the mixture is enticingly flavored. The cabbage should be added just before the peppers start to brown, and the heat should be increased to high right away. Then give it all a good stir.
- A little more salt to taste, one more tablespoon of shaoxing wine, a half teaspoon of sesame oil, a quarter teaspoon of white pepper, and one tablespoon of soy sauce should be added the noodles and the egg before serving. Continue to stir-fry for a few more minutes after thoroughly mixing everything. Serve and enjoy!