Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 25 minutes
- 160 grams of dry glass noodles
- 1 medium carrot
- 1/2 inch thumb ginger, julienned
- 1 teaspoon dark soy sauce
- 4 garlic cloves, minced
- 2 tablespoons light soy sauce
- Half a small head of shredded cabbage, about 4 cups
- 3 chives, only the white parts
- 2 - 3 tablespoons vegetable oil
- 1 teaspoon of sugar
- 1/2 cup of water
- 1 teaspoon of black vinegar
- Salt to taste
- 2 teaspoons of sesame oil
- 140 grams of pressed tofu or thawed frozen tofu
- 1/2 teaspoon ground white pepper optional
- Soak the noodles in cold water for 10 minutes in a large mixing bowl. We drain and set aside. Meanwhile, shred the cabbage and carrot, slice the ginger and chives thinly, and mince the garlic.
- We make the frying sauce by combining soy sauce, black vinegar, white pepper, sesame oil, sugar, and water.
- In a wok or large skillet, heat the vegetable oil over medium-high heat. Garlic, ginger, and the white parts of the chives should be sautéed until fragrant. Cook for 2 minutes, or until the cabbage and julienned carrots are slightly soft.
- We make the sauce and pour it into the wok, followed by the noodles and tofu (if using). Toss with tongs or a spatula until the seasonings are absorbed.
- If the noodles cook too quickly, we reduce the heat because we don't want them to dry out and burn on the bottom. Season with salt and pepper to taste, then top with thinly sliced chives.
- Finally, we transfer the sautéed vermicelli noodles to a serving plate and serve them hot.
Amount Per ServingCalories 374Total Fat 21gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 18gCholesterol 0mgSodium 1049mgCarbohydrates 35gFiber 7gSugar 9gProtein 15g