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- Soak the glass noodles in boiling water for 8-10 minutes until soft. Snip the bundle in half using a pair of scissors, then drain and set aside.
- In a small bowl, beat the eggs together with a pinch of salt and half each of the sesame oil and shaoxing wine.
- Heat a wok over a medium-high heat and add one tablespoon of vegetable oil. Add the eggs and cook for 30 seconds until just barely cooked, scrambling them with a spoon or chopstick. Remove the eggs from the wok and set aside.
- Heat two more tablespoons of vegetable oil in the wok over a medium heat. Add the chilli flakes, garlic and spring onions and cook for one minute until fragrant. Add the cabbage and turn the heat to high. Stir-fry for 1-2 minutes and mix everything together. Add the noodles, egg, white pepper, soy sauce and the remaining wine and sesame oil. Stir to combine well and stir-fry for another 2-3 minutes, then serve.
Per Serving: 482kcals, 17.1g fat (3.8g saturated), 73.2g carbs (6.4g sugars), 8.5g protein, 5.3g fibre, 0.311g sodium
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