Garlic Cabbage Yuba Noodles (蒜蓉白菜腐竹粉丝)
Makes 1 container Prep time 15 min prep From frozen Check from 18–20 min This is the dish that surprises people. It looks like a simple vegetable side....
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Makes 1 container |
Prep time 15 min prep |
From frozen Check from 18–20 min |
This is the dish that surprises people. It looks like a simple vegetable side. Then you taste it and realize it is doing the job of a whole noodle bowl ,glass noodles, silky yuba, blanched cabbage, all saturated with garlic sauce that melts into every layer during steaming.Yuba is 腐竹 — dried tofu skin. When it rehydrates, it becomes silky and slightly chewy, with a clean soy flavor that absorbs whatever it is cooked with. It is also a complete protein source. This side dish is far more nutritious than it looks.
The Garlic Dipping Sauce recipe — which gets spooned directly into this container before freezing — is at the hub post. [link to hub post]
Ingredients
Per container — double or triple for family meal prep.
• 1 bundle (about 50g dry) mung bean glass noodles (绿豆粉丝) soaked in warm water until just bendable, not fully soft
• 1½ cups (about 150g) napa cabbage, cut into 1-inch wide strips, blanched 15 seconds, squeezed dry
• ½ cup (about 60g) yuba (腐竹 dried tofu skin) rehydrated in warm water 20 minutes, sliced into 2-inch pieces
• 2 to 3 tablespoons Garlic Dipping Sauce [link to hub post]
Directions
Prep Raw — Sunday
1. Soak the glass noodles in warm water until just bendable — do not let them go fully soft or they will turn mushy after freezing and steaming. They should still have some resistance.
2. Soak the yuba in warm water 20 minutes until pliable. Slice into 2-inch pieces.
3. Blanch the cabbage strips for 15 seconds. Ice bath. Squeeze dry.
4. Layer in container: glass noodles on the bottom, blanched cabbage next, yuba on top. Spoon 2 to 3 tablespoons of Garlic Dipping Sauce over everything.
5. Seal and freeze.
Steam Fresh — Weeknight
1. Remove from freezer. Do not thaw. Steam directly from frozen.
2. Start checking at 18 to 20 minutes. Ready when noodles are soft and hot, garlic sauce has melted and coated everything.
3. Toss everything together before serving — the garlic sauce pools at the bottom during steaming and needs to be mixed through.
Fresh made, not frozen: start checking at 10 minutes.
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⚠️ Tilt the lid away when opening to check. The noodles and sauce will be very hot — use tongs or a large spoon with oven mitts when tossing. |
Chinese Mom Tips
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💚 Chinese Mom Tip: Do not over-soak the glass noodles. They should bend but still feel slightly firm when they go into the container. They will soften completely during steaming. Over-soaked noodles before freezing become mush. |