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Flavor-Packed Chinese Cabbage Chow Fun Noodles

Byamazingfoodstv


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Despite the simple ingredients, stir fry cabbage vermicelli noodle is surprisingly delicious. This is my favorite noodle dish, no one of because I am a huge fan of vermicelli noodles. They have such amazing texture and taste. This recipe is quick, easy, and full of flavors. There is no excuse not to give it a try.

INGREDIENTS
280 grams (10 oz) of cabbage, julienned
200 grams (7 oz) of vermicelli noodles, soak in hot water for 15 minutes
2 tbsp of dark soy sauce (Amazon Link –
1/2 tbsp of oil to coat the noodles
170 grams (6 oz) of skinless pork belly, cut into strips
1-2 tbsp of oil to stir fry
4 cloves of garlic, sliced thinly
1/2 inch of ginger, sliced thinly
2 scallions, dice the white part and cut the green part into 1 inch long stalks
2 tbsp of red dried chilies, cut into short pieces, optional
4-5 pieces of Thai bird eye chilies, roughly diced, optional
2 tbsp of Sichuan Dou Ban Jiang, if you don’t eat spicy food, use soybean paste (Amazon Link –
1.5 tbsp of soy sauce (Amazon Link –

INSTRUCTIONS

Soak the vermicelli noodles in 2 liters of hot water for 15 minutes.
While waiting, julienne the cabbage; slice the garlic and ginger thinly; separate the white and green parts of the scallions; dice the white part of and cut the green part into 1-inch-long stalks; Julienne the pork belly into strips. You can use thick cuts of bacon for more flavors or skip the meat if you are vegan.
Optionally, cut the red dried chilies into short pieces and dice the Thai bird eye chilies.
Drain the noodles thoroughly and season them with dark soy sauce to get the desired brown color. Coat the noodles with vegetable oil to prevent sticking.
Turn the heat to high and heat the wok until smoking hot. Add oil and switch the heat to low. Saute the pork belly until golden brown, and a few tbsp of pork fat is rendered.
Add garlic, ginger, the white part of the scallions, red dried chilies, Thai bird eye chilies, and 2 tbsp of Dou Ban Jiang, and stir over low heat until the oil turns red. If you don’t eat spicy food, replace the dou ban jiang with soybean paste.
Add the cabbage and stir over medium heat until the cabbage is welted.
Add the noodles along with 1.5 tbsp of soy sauce. Keep mixing over high heat for a few more minutes.
Before serving, toss in the green parts of the scallion and mix well.

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50 Comments

  4. Recipe Suggestion: Can you do a video on how to make what my local Wok calls “The Triple Crown”. (Wok Express: Hot Springs, Arkansas). It’s beef, chicken, and shrimp stir fried with julienned onions and scallions the same length. The chicken and beef are so velvety and tender. And there is a sauce with it that has a spice to it almost like a Szechuan pepper but I suspect it’s not because it doesn’t have the bite. It’s not too spicy. I love it!!!

  5. Thanks to your recipes my family has started eating a lot more veggies, my wok has become my favorite thing in the kitchen, and I ended my relationship with the takeout Chinese food place I my neighborhood. Thank you for sharing.

  9. My new years resolution was to improve my spice tolerance. I think I will make this with the sauce in small amounts, slowly building it up before I can add dried chillis. This is also pretty healthy, I love cabbage and noodles

  12. Can you please make Hunan Chicken? I know it’s American Chinese, but the one with the reddish sauce (dao ban jan) lots and lots of veg (broc, carrot, mushrooms, etc) please please please? I’ve been obsessed with this since I was a kid and I want to make it 😩

  13. Your channel has definitely helped me to understand Chinese cooking a lot better. I live in Shenzhen, and usually prefer to cook local cuisine as western food becomes very boring haha. I literally couldn't cook as well without your recipes. Thank you

  18. Interesting that the Noodles become more flexible and stir resistant with cooking in boiling water. I've made so many of Mindy's recipes, ALL of them were awesome. My Mom loves Mandy's Won Ton Soup with Butternut Squash, and LOTS of Ginger ( so that means I have to make the Won Tons .. it's my Mom so OF COURSE I do it 😀). If your nose doesn't start clearing up at the first spoonful… you didn't use enough Ginger. 😅

  19. Isn’t Chow Fun the flat rice noodles? Or is that just the Cantonese style? I grew up around a lot of Cantonese people, and I love Gon Chow Ngo Ho. But I never saw Chow Fun made with thin noodles 🤔

  20. Mandy another wonderful dish indeed that you have shared. I enjoy your channel so much. I love Asian food so much. Having the wonderful vegetables in dishes is so delicious. Thank you so much. Love from Ky. 🥘Mmmmm

  22. Ok Mandy, I know sometimes you ask for request. Well there its something I have tried to make for a long long time. Wondering if you can come up with a idea on how to make it. And that is the golden yolk sauce that you put on shrimp. I really love it. And it seems to be a very well hidden secret. Don't know if I'll get a answer back or not. But am hoping. Thank you!!

  29. Hi Mandy!
    Thanks for being so consistent with your amazing, easy and flavorful recipes.
    With the start of the new year and the continuation of my health journey I've been thinking of doing meal prep, and just after watching this video I thought “why not add some of these recipes for some casual days”? I suddenly felt excited to start cooking again hehe

    I love your work!
    Good vibes from Colombia (⁠ ⁠/⁠^⁠ω⁠^⁠)⁠/⁠♪⁠♪♪⁠ ⁠⁠(⁠^⁠ω⁠^⁠⁠ ⁠)

  36. Love your work Mandy, can't wait to try this one!! I wish I could show pics of dishes I've made. I have a 155MJH wok burner and two woks, an 18" and a 36" both carbon steel. I also have a 55MJH burner as well. I love cooking SE Asian and Chinese meals. A few of our favourites are Dan Dan Noodles, Char Kway Teow, Mongolian lamb, Singapore Noodles, Murtabak's and Thai chicken noodle soup with Wontons and char sui pork!!

  38. I tried the baking soda rub on some pork for a stir fry, and it made it so tender that I cooked it again a week later. But definitely best to go easy on the baking soda, as it does change the flavour. Super cool trick tho. Thanks

  41. Thanks, Mandy for another variation of these awesome noodles. Your dress is extremely beautiful as you are. Please stay Healthy and Happy. See you next time as you decorate your home again for the upcoming Lunar New Year on January 22. 💜

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