Sichuan cabbage with cellophane noodles

Main Dish
2 servings
15 min
10 min
Very Easy


Number of serving: 2
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


1 tablespoon brown sugar

1 tablespoon light soy sauce

2 tablespoons white vinegar


  • 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.


Sichuan Cabbage with Cellophane Noodles, photo 1
Sichuan Cabbage with Cellophane Noodles, photo 2


Rate this recipe:
Generate another secure code = 

Related recipes