Napa Cabbage Stir Fry w/ Clear Noodles
1 head of Napa cabbage, thinly sliced. (separate the slices of white stems and the green leaves)
1 bag of shredded carrots
2 garlic cloves, chopped
3 green onions, chopped
4 bundles of clear cellophane noodles (green bean or sweet potato work)
2 Tbsp sesame oil & 1 Tbsp olive oil
1 tsp Sriracha Sauce
3 Tbsp Soy Sauce
1 Tbsp Rice Wine
2 heaping Tbsp Sweetened Soybean Paste (see photo)
1 tsp sesame seeds, optional
1 sprinkle Red Pepper Flakes, optional
salt to taste
Place clear noodles in a bowl and cover it completely with water. Let it sit for 5 minutes.
Use a large pan with high sides. Heat sesame and olive oil on medium heat. Then, add green onions and garlic. When it becomes fragrant, add sesame seeds and red pepper flakes to the oil. Cook for 30 seconds.
Add shredded carrots and only the white stems of the napa cabbage. Stir and let it cook down for 5 min.
While that's cooking, drain the clear noodles. The noodles should feel softer but still slightly stiff. Use scissors and cut a few places so that the noodles are not too long when you cook them. Set aside.
Now, toss in the napa cabbage leaves and stir. Add in Sriracha sauce, soy sauce, rice wine, and soybean paste. Stir until everything is mixed together.
Lastly, add in the cellophane noodles and toss together. Make sure to separate the noodles and mix well. Taste it and add salt if necessary.
This is a pretty traditional Chinese dish and it is already without animal products which is great! If you are not vegan or have family members who are not vegan, you can simply cook some ground pork and mix it into the dish. This portion makes enough to have multiple meals during the week. I made it with rice but normally, you can eat this with just the noodles and no rice.