Braised Glass Noodles with Tofu & Napa Cabbage

Description

This comforting dish features silky glass noodles (mung bean vermicelli) braised in a rich soy-based sauce, combined with golden pan-fried tofu, tender napa cabbage, and dried red chilies. The noodles absorb the sauce beautifully, becoming glossy, savory, and deeply flavorful. It’s a classic Chinese home-style braised noodle dish, warm and satisfying.

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Ingredients (Serves 2–3)

Main Ingredients

• 120 g dried glass noodles (mung bean vermicelli)

• 250 g firm tofu, cut into thick slices or cubes

• 3–4 napa cabbage leaves, cut into large pieces

• 2–3 dried red chilies (optional, adjust to taste)

• 2 stalks green onion, cut into 4–5 cm pieces

• 2 cloves garlic, minced

• 1 small piece ginger, sliced

Sauce

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• 1/4 teaspoon white pepper

• 250–300 ml water or light stock

Cooking

• 2–3 tablespoons cooking oil

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Instructions

Step 1: Prepare the Glass Noodles

1. Soak dried glass noodles in warm water for 10–15 minutes until softened.

2. Drain well and set aside.

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Step 2: Pan-Fry the Tofu

1. Heat 2 tablespoons oil in a wide pan or shallow pot over medium heat.

2. Add tofu pieces and pan-fry until golden brown on all sides.

3. Remove tofu and set aside.

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Step 3: Build the Base

1. In the same pan, add a little more oil if needed.

2. Add garlic, ginger, and dried red chilies.

3. Stir-fry for 20–30 seconds until fragrant.

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Step 4: Add Cabbage & Sauce

1. Add napa cabbage and stir briefly until slightly softened.

2. Pour in light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and water/stock.

3. Bring to a gentle simmer.

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Step 5: Braise the Noodles

1. Add soaked glass noodles and fried tofu back into the pan.

2. Gently press noodles into the liquid so they absorb the sauce.

3. Cover and simmer on low heat for 5–7 minutes, stirring occasionally.

4. Add green onions during the last minute of cooking.

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Step 6: Finish

1. Continue cooking uncovered until most of the liquid is absorbed and noodles are glossy.

2. Taste and adjust seasoning if needed.

3. Turn off heat and let rest for 1–2 minutes before serving.

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Texture & Flavor Profile

• Texture: Silky noodles, crisp-edged tofu, tender cabbage

• Flavor: Savory, slightly sweet, deep soy umami with gentle heat

• Style: Chinese comfort food, home-style braised dish

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Serving Notes

• Serve hot as a main dish

• Pairs well with pickled vegetables or chili oil

• Can be made vegetarian or upgraded with shrimp or minced pork