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Dou Dou (豆豆)

Stir-Fried Cabbage with Glass Noodles — 高麗菜炒冬粉

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Noodles & Rice
Cuisine: Taiwanese
Ingredients Method Notes

Ingredients
  

  • 1/4 head 高麗菜 Cabbage (thinly shredded)
  • 1 bundle 冬粉 Glass noodles (soaked in cold water)
  • 3 pcs 乾香菇 Dried shiitake (sliced)
  • 1/3 紅蘿蔔 Carrot (julienned)
  • as needed 食用油 Cooking oil
  • 250 ml 清水 Water for braising
  • 1 tbsp 醬油 Soy sauce
  • 1 tbsp 素蠔油 Vegan oyster sauce
  • 1/2 tsp 白胡椒粉 White pepper

Method
 

  1. Slice cabbage into thin shreds, rinse and drain. Julienne 1/3 carrot. Rehydrate 3 dried shiitake in hot water, then slice into strips.
  2. Soak the noodles in cold water (not hot, which makes them mushy). Drain and snip shorter with scissors. Keep them slightly firm — they finish cooking in the braise.
  3. Heat oil in a wok. Add sliced shiitake and stir-fry until fragrant and lightly caramelized. Add carrot and stir-fry until just soft.
  4. Add shredded cabbage and toss; it releases moisture. Lower heat, season with soy sauce, vegan oyster sauce and white pepper. Turn heat up and stir-fry fast to coat.
  5. Add 250 ml water and the noodles. Cover and simmer about 10 minutes until the noodles plump and absorb the sauce. Remove lid, toss, and serve hot.

Notes

Soaking the glass noodles in cold water is the key to a bouncy, non-mushy texture. Cabbage's natural sweetness means you rarely need extra sugar.