Chinese Cabbage and Glass Noodle Stir-Fry

Place the mung bean vermicelli in a bowl of water and soak for about 10 minutes, or until pliable. Cut the softened noodles in half with kitchen scissors for easier stir-frying, then leave them in the water until needed. Slice the cabbage into 1/2-inch strips and prepare the garlic, scallion, and dried chilies.

Beat the eggs with the salt, sesame oil, and 1 tsp Shaoxing wine. Heat a wok or large skillet over high heat until very hot, then add 1 tbsp vegetable oil. Pour in the eggs and scramble for 20 to 30 seconds, just until softly set. Transfer the eggs to a plate before they fully dry out.

Return the wok to medium-high heat and add the remaining 2 tbsp vegetable oil. Add the dried chilies, garlic, and scallion, then stir-fry for about 30 seconds until fragrant. Add the cabbage, increase the heat to high, and stir-fry for about 2 minutes until it begins to wilt but still has some texture.

Drain the soaked noodles and add them to the wok with the cabbage. Return the eggs to the pan, then add the remaining 2 tsp Shaoxing wine, oyster sauce, soy sauce, sugar, and white pepper. Toss and stir-fry for about 2 minutes, until the noodles are tender and evenly coated. If the pan looks dry, add a small splash of water to loosen the noodles before serving.