Exclusive Vegetable Bao

Exclusive Vegetable Bao

This delicious stir-fried napa cabbage with cellophane noodles is a quick, flavorful dish that combines crisp cabbage with chewy noodles in a savory-sweet sauce. The key to its irresistible taste lies in caramelizing sugar with soy sauce for a rich umami depth, while fresh scallions, ginger, and garlic add aromatic warmth. The napa cabbage is stir-fried until just tender, keeping its slight crunch, and a splash of rice vinegar brightens the dish perfectly. Silky cellophane noodles soak up the savory flavors, creating a satisfying texture. Ready in minutes, this easy yet impressive recipe makes a fantastic side or light meal—ideal for busy weeknights or adding a fresh twist to your dinner table. Try it for a delicious balance of sweet, tangy, and savory flavors!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
napa cabbage
½ head (about 300g)
🥩
cellophane noodles
50g dry

The aromatics

🧅
scallions
2 stalks (about 30g)
🧅
ginger
1 small piece (about 10g)
🧅
garlic
2 cloves (about 5g)

The sauce & seasonings

🧂
oil
1 tbsp (15ml)
🧂
sugar
1 tsp (5g)
🧂
soy sauce
1 tbsp (15ml)
🧂
salt
to taste (about 1g)
🧂
rice vinegar
1 tbsp (15ml)

Instructions

1. Step 1

Step 1
Wash and drain a half of the napa cabbage, then cut it into wide noodle-like strips.

2. Step 2

Step 2
Cook the cellophane noodles until they are done, then rinse them with cold water and cut them into shorter lengths for later use.

3. Step 3

Step 3
Chop the scallions, ginger, and garlic.

4. Step 4

Step 4
Heat a wok or pan with oil, then add the scallions, ginger, and garlic and stir-fry until fragrant.

5. Step 5

Step 5
Add a small amount of sugar and soy sauce, stir-fry until the sugar is caramelized and the sauce is bubbly.

6. Step 6

Step 6
Add the napa cabbage to the wok, add a small amount of salt, and quickly stir-fry over high heat.

7. Step 7

Step 7
After the napa cabbage has wilted, add a spoonful of rice vinegar and stir to combine, then add the cooked noodles and stir-fry until the noodles have absorbed a small amount of moisture from the cabbage and are slightly sticky, then quickly remove from the wok.

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