Garlicky Stir-Braised Napa Cabbage with Sweet Potato Noodles

What you need

• 80 g (3 oz) sweet potato glass noodles
• 600 g (1 1/3 lb) napa cabbage
• 4 cloves garlic, minced
• 2 stalks scallions, whites minced, greens sliced
• 2 tbsp neutral oil
• 1 tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sugar
• 1/4 tsp salt
• 200 ml (3/4 cup) water
• 1 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Soak the noodles in warm water until pliable, about 30 min. Drain and snip once or twice with scissors to make them shorter.

2. 2

   Cut the white stems of the cabbage into 2 cm strips and the leaves into 4 cm pieces. Keep them separate.

3. 3

   Stir together the light and dark soy sauce, oyster sauce, sugar, salt and water.

4. 4

   Heat the oil in a wok over medium-high heat. Stir-fry the garlic and scallion whites for 20 seconds, until fragrant.

5. 5

   Add the cabbage stems and stir-fry for 2 min. Add the leaves and stir-fry for 1 min, until they wilt.

6. 6

   Pour in the sauce and bring it to a boil. Add the noodles and push them under the liquid.

7. 7

   Cover and simmer over medium-low heat for 4-5 min, stirring once, until the noodles are soft and translucent and most of the liquid is absorbed.

8. 8

   Stir in the scallion greens and sesame oil. Serve hot.

Imported from asianinspirations.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.