Napa Cabbage Glass Noodles

To prepare, we will soak two ingredients. First, soak the glass noodles in cold water. Second, soak the dried shiitake mushrooms in 1-2 cup of hot water, enough to cover the dried shiitake mushrooms (do not discard water when done soaking). Soak both for 15 minutes.

Cut Napa Cabbage in to about 1 inch pieces. You can do this by slicing once lengthwise, and then slicing in to 1 inch long width wise. Separate the whiter thicker sections of the leaves from the softer leafy sections. Also, I like to make the white pieces a little smaller, as they do take a little longer to cook.

Once mushrooms are softened, cut them in to slices.

Add oil in to wok or cooking pan, and allow it to heat up. Add sliced shiitake mushrooms and dried shrimp and let it cook for about a minute.

Now add the softened glass noodles, and stir fry for about a minute, and then add 1 tbsp of soy sauce. Stir fry for another 2 minutes, and remove from heat.

Now add some more oil to the pan. Add the thicker white pieces of napa cabbage and stir fry for about 2 minutes.

Add the remaining napa cabbage, and stir fry until napa cabbage is softened. Tip: If your stovetop’s heat isn’t very high – you can add a splash of water, and cover with lid for a couple of minutes, and then remove. This will help steam the veggies and soften it faster.

Add the glass noodles back and add garlic, soy sauce, sesame oil, the water used to soak the dried mushroom. Stir fry everything for about 3 minutes or so, until everything is softened and the water has been soaked up by the noodles.

Remove from heat and serve!