Bao Bao Cai Stir-Fried with Vermicelli

Bao Bao Cai Stir-Fried with Vermicelli

This savory stir-fried noodle dish is a quick and flavorful meal that combines tender lotus root starch noodles with crisp cabbage, juicy meat, and aromatic spices. The magic lies in the texture of the noodles—soaked just right for a chewy bite—and the bold flavors from garlic, scallions, and chili peppers. Stir-fried to perfection in a hot wok, the dish gets its rich color from soy sauce and a satisfying depth from chicken essence. The cabbage adds a fresh crunch, while the chili peppers bring a subtle heat. Perfect for a weeknight dinner, this recipe is easy to customize with your favorite protein and spice level. A splash of water keeps the noodles from sticking, ensuring every bite is deliciously tender. Garnish with scallions for a fresh finish and enjoy a hearty, umami-packed meal in minutes!

10 Minutes
Easy
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
noodles
100g (dry)
🥩
meat
100g (e.g., pork or chicken)

The aromatics

🧅
cabbage
150g (coarse strips)

The sauce & seasonings

🧂
garlic
2 cloves (minced)
🧂
scallions
2 stalks (cut into sections)
🧂
chili peppers
1-2 (whole or sliced)

Instructions

1. Step 1

Soak the noodles in boiling water for 10-20 minutes. (I used lotus root starch noodles, which only take a few minutes.)

2. Step 2

Cut the cabbage into coarse strips. Cut the meat into dices. Mince the garlic. Cut the scallions into sections. Do not chop the chili peppers too finely.

3. Step 3

Heat oil in a wok. Add the minced garlic and stir until fragrant. Then add the meat and cook until it is almost done. Add the cabbage and stir-fry briefly, then add the noodles. Stir-fry over low heat, adding a little water (as the noodles can easily stick to the wok). Add soy sauce to color.

4. Step 4

When the water is almost gone, add salt and chicken essence. Add scallion sections before serving.

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