Stewed Napa Cabbage with Glass Noodles
炖白菜粉条
English: Stewed Napa Cabbage and Glass Noodles
Chinese: 炖白菜粉条
Pinyin: dun bai cai fen tiao
Literal: Stewed Napa cabbage and glass noodles
In the UK, where I grew up, vegetables were barely tolerated. Even as a child, I could sense the hostility from adults as they boiled them into oblivion or scorched them in blazing-hot ovens. Vegetables loitered on the plate like unwelcome guests, as the family silently endured mouthfuls of boiled peas, watery spinach, or—heaven forbid—cabbage. The mere mention of cabbage could strike fear into a child’s heart. It was the ultimate punishment: “Be good, or you’ll have nothing but cabbage for dinner.” The image was haunting—slimy, flabby, stringy cabbage. Anything but that.
In contrast, China has a love affair with vegetables. They’re not merely tolerated but celebrated. In Northern China, the humble cabbage is often the star of the table. Chefs know how to coax out its hidden flavours, revealing the magic buried within those pale green leaves.
This dish, braised cabbage with glass noodles (炖白菜粉条), hails from Dongbei, the northeastern corner of China. Traditionally, the staples in this region were wheat and millet, but as trade expanded, dried glass noodles from Shandong or Shanxi became a pantry essential across Northern provinces. These translucent noodles, made from the starch of potatoes or sweet potatoes (or sometimes mung beans or peas) absorb flavour like nothing else. As they cook, they soak up the sauce, making them perfect for Dongbei’s stews and hearty dishes.
This simple dish has a complexity that keeps me coming back. The vinegar brings just the right tangy brightness, the pork melts into the soy-laden broth, delivering bursts of umami, and the glass noodles add a satisfyingly chewy texture. It’s comfort food at its best—a dish I find myself craving time and time again.
Serves 4
Ingredients
700g Napa cabbage, roughly chopped
80g glass noodles (dried)
100g ground pork
2 cloves garlic - finely chopped
1 thumb-sized piece of ginger - julienned
2 spring onions - sliced
2 dried chillies
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black rice vinegar
1 tablespoon Shaoxing wine
1 teaspoon sugar
2 cups chicken stock
1/2 teaspoon white pepper
Salt, to taste
Method
Soak the glass noodles in warm water until softened (about 10 minutes). Drain and set aside.
Heat 2 tablespoons of oil in a wok over a medium heat. Add the ginger, garlic, chillies and scallions, and stir-fry until fragrant (1-2 minutes).
Add the ground pork to the wok and stir-fry until browned.
Increase the heat to high. Add the chopped cabbage and stir-fry for 3-4 minutes until it begins to soften. You may need to add the cabbage in batches, waiting for some of it to wilt before adding the rest.
Add the soy sauces, Shaoxing wine, vinegar, sugar, white pepper, and stock. Stir to combine and then add the noodles and stir again.
Lower the heat and let it simmer for 20-25 minutes, stirring occasionally, until the cabbage is tender.
At this point the noodles should have absorbed some of the broth and be rusty brown in colour. Taste the sauce and adjust for seasoning. I generally don’t add salt to this dish, but feel free if you need.
Transfer to a serving bowl and drizzle with a touch more Chinese rice vinegar for an additional tang.
