---
title: "Stir-Fried Cabbage with Egg and Glass Noodles (包菜炒鸡蛋粉丝)"
description: "Stir-Fried Cabbage with Egg and Glass Noodles is a savory, home-style quick & easy dish. Crisp-sweet shredded cabbage blends with chewy glass noodles and tender egg for a rich, layered texture. Cabbage is rich in vitamins and dietary fibre, eggs provide quality protein, and carrots add extra nutrition for a balanced meat & veg combo. Glass noodles need to be soaked in advance, so the process has a few more steps, but the technique is not complicated. It may be a bit challenging for beginners."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_bao-cai-chao-ji-dan-fen-si.jpg"
url: "https://cookbook.cn-trending.com/r/vegetable_dish_bao-cai-chao-ji-dan-fen-si/"
---

# Stir-Fried Cabbage with Egg and Glass Noodles

**包菜炒鸡蛋粉丝 · bāo cài chǎo jī dàn fěn sī**

> Time: 1 h 20 min · Difficulty: Medium · Calories: 570 kcal · Serves: 1 serving · Category: [Vegetables](https://cookbook.cn-trending.com/c/vegetable_dish/) (素菜)

Stir-Fried Cabbage with Egg and Glass Noodles is a savory, home-style quick & easy dish. Crisp-sweet shredded cabbage blends with chewy glass noodles and tender egg for a rich, layered texture. Cabbage is rich in vitamins and dietary fibre, eggs provide quality protein, and carrots add extra nutrition for a balanced meat & veg combo. Glass noodles need to be soaked in advance, so the process has a few more steps, but the technique is not complicated. It may be a bit challenging for beginners.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_bao-cai-chao-ji-dan-fen-si.jpg)

## Ingredients

- 0.5 pieces Cabbage (包菜) — per serving
  - Tip: Choose cabbage with a tight head and bright, fresh leaves with no wilting.
- 2 pieces Eggs (鸡蛋) — per serving
  - Tip: Fresh free-range eggs taste even better.
- 1 bunch Glass noodles (粉丝) — per serving
  - Tip: Choose mung bean glass noodles that hold up well to cooking and have a chewy texture.
- 0.5 stalks Carrot (胡萝卜) — per serving
  - Tip: Choose carrots with smooth skin and a bright orange-red colour.
- 20 ml Rapeseed oil (菜籽油) — per serving
  - Tip: Rapeseed oil gives a richer aroma when stir-frying; regular vegetable oil works too.
- 2 g Salt (盐) — per serving
  - Tip: Regular table salt is fine.
- 15 ml Light soy sauce (生抽) — per serving
  - Tip: Choose brewed soy sauce for a fresher umami flavour.
- 10 ml Dark soy sauce (老抽) — per serving
  - Tip: Used for colour; don't use too much.
- 10 ml Oyster sauce (蚝油) — per serving
  - Tip: Adds a rich, deep umami flavour.
- 0.5 stalks Scallion (葱) — per serving
  - Tip: Use segments of large scallion or the white part of small scallions.
- 2 slices Garlic cloves (蒜瓣) — per serving
  - Tip: Peel fresh garlic and slice it.
- 5 stalks Dried red chili (干辣椒) — per serving
  - Tip: Adjust the amount to your preferred level of spiciness.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Serving plate, Mixing bowl for eggs

## Method (11 steps)

1. **Prep the Ingredients** — Wash the carrot and cabbage, then cut them into even thin julienne strips and set aside.
   - Duration: 5 min
   - Tip: Cutting the strips thinner helps them absorb flavour and cook faster.
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_1.jpg)
2. **Soak and Blanch the Glass Noodles** — Soak the glass noodles in cold water for 1 hour, then place them in a pot of boiling water until softened, and drain and set aside.
   - Duration: 62 min
   - Tip: Soaking in cold water keeps the noodles chewy, and blanching shortens the later stir-fry time.
   ![Step 2: Soak and Blanch the Glass Noodles](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_2.jpg)
3. **Prepare the Egg Mixture** — Crack the eggs into a bowl, add salt, and whisk for 15 seconds.
   - Duration: 30 sec
   - Tip: A little salt helps the scrambled eggs taste better.
   ![Step 3: Prepare the Egg Mixture](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_3.jpg)
4. **Chop the Aromatics** — Chop the scallion, garlic, and chili into small pieces and set aside.
   - Duration: 1 min
   - Tip: Cutting the chili into segments releases more heat.
   ![Step 4: Chop the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_4.jpg)
5. **Scramble the Eggs** — Heat oil in the wok, pour in the eggs, scramble until cooked, and remove from the wok.
   - Duration: 2 min
   - Tip: Add the egg mixture when the oil is quite hot and quickly break it up to keep it tender.
   ![Step 5: Scramble the Eggs](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_5.jpg)
6. **Fry the Aromatics** — Add more oil to the wok, then add the scallion, garlic, and dried red chili and stir-fry for 8 seconds.
   - Duration: 8 sec
   - Tip: Watch the heat so the chili doesn't burn and turn bitter.
   ![Step 6: Fry the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_6.jpg)
7. **Stir-Fry the Vegetables** — Add the carrot and cabbage strips and stir-fry for 30 seconds.
   - Duration: 30 sec
   - Tip: Stir-fry over high heat to keep the cabbage crisp.
   ![Step 7: Stir-Fry the Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_7.jpg)
8. **Add the Glass Noodles** — Add the prepared glass noodles.
   - Duration: 10 sec
   - Tip: Use chopsticks to break up the noodles once they're in the wok to prevent clumping.
   ![Step 8: Add the Glass Noodles](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_8.jpg)
9. **Season** — Add the seasonings: 15 ml light soy sauce, 10 ml dark soy sauce, 10 ml oyster sauce, and 2g salt.
   - Duration: 40 sec
   - Tip: Dark soy sauce is mainly for colour; adjust to taste for the desired shade.
   ![Step 9: Season](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_9.jpg)
10. **Combine** — Add the previously cooked eggs and stir-fry for about 15 seconds.
   - Duration: 15 sec
   - Tip: Let the eggs fully absorb the seasoned sauce.
   ![Step 10: Combine](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_10.jpg)
11. **Serve** — Plate and serve.
   - Duration: 20 sec
   - Tip: Best enjoyed hot.
   ![Step 11: Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_bao-cai-chao-ji-dan-fen-si/step_11.jpg)

## Tips

- Glass noodles must be fully soaked in advance, otherwise they may stick to the wok or stay too firm when stir-fried.
- Cut the cabbage and carrot into strips of roughly the same size to ensure even cooking.
- Stir-fry over high heat throughout to avoid the cabbage releasing too much water and losing its texture.
- If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.

## Overview image

![Stir-Fried Cabbage with Egg and Glass Noodles — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_bao-cai-chao-ji-dan-fen-si_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/包菜炒鸡蛋粉丝/包菜炒鸡蛋粉丝.md

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---

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