Sichuan cabbage with cellophane noodles

Ingredients

• 1/4 sized cabbage (purple or green or both), thinly sliced
• 100 g cellophane noodles (aka chinese vermicelli, bean threads, bean vermicelli or glass noodles)
• 1 1/2 tablespoon vegetable oil
• 1/2 tablespoon sesame oil
• 1 teaspoon black peppercorns
• 4-5 whole dried chillies (or 1 teaspoon of dried chilli flakes) – feel feel to add more chillies if you have high tolerance towards spiciness.
• 1 inch thick ginger, peeled and roughly cut into3 pieces

Seasonings:

• 1 tablespoon brown sugar
• 1 tablespoon light soy sauce
• 2 tablespoons white vinegar

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Preparation

• Soak cellophane noodles in cold water for 10 minutes and drained. Set aside. Heat the vegetable and sesame oil in a preheated wok.
• Once the oil is hot enough, add ginger, dried chillies and peppercorns and saute until aromatic or when you start to sneeze.
• Add the cabbage to the wok and stir fry for 1 to 2 minutes. Then add brown sugar, light soy sauce and white vinegar, continue stirring for 1 minute more.
• Add the cellophane noodles when there’s some sauce appearing. Stir to combine and continue cooking until the noodles are soften and the sauce is fully absorbed.

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