Chao He Cai (Stir-Fried Mixed Vegetables with Sweet Potato Glass Noodles)
炒合菜 · pan chinese cuisine
The author notes that these noodles go by different names across China; in their region they are called sweet potato thin noodles (hongshu xifen). They are round, not flat, and not the same as Longkou mung bean vermicelli — they are made from sweet potato starch.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Nutrition & allergens
Contains:EggSoyWheat
Per serving (2 servings)
- Energy (kcal)
- 171.5(Main ingredients only; seasoning not counted)
- Protein (g)
- 15.2(Main ingredients only; seasoning not counted)
- Fat (g)
- 6.6(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- 1092(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
21.16 oz
egg鸡蛋
6.0 piece
garlic (minced, for finishing)蒜末
as needed
6.0 piece
12.0 stalk
0.74 oz
1.8 oz
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 130 min
Soak the sweet potato glass noodles in hot water, then drain them well. Toss the drained noodles with 1 teaspoon of vegetable oil and a bottle-capful of dark soy sauce until evenly coated, and set aside. Cut the Chinese chives into sections.
✅ Done when: The noodles are pliable, drained, and evenly coated with the oil and soy mixture.
Mince the garlic and cut the bird's-eye chilies into sections. Beat the eggs and pan-fry them until set, then remove from the pan and set aside.
✅ Done when: The eggs are fully cooked into a set omelet and removed from the pan.
Heat oil in the pan, add the minced garlic and bird's-eye chilies, and stir-fry until fragrant. Add the bean sprouts and give them a couple of quick tosses, then add the glass noodles and scrambled eggs and stir-fry until evenly combined.
✅ Done when: The garlic and chilies smell fragrant, and the noodles and eggs are evenly distributed through the sprouts.
- 4
Step 4
Season with salt and chicken bouillon powder, 1 1/2 spoons of light soy sauce, and half a spoon of oyster sauce.
✅ Done when: The seasonings are added and the mixture is evenly coated.
Stir-fry until the glass noodles turn translucent, then add the chive sections and toss a few more times. Serve.
✅ Done when: The glass noodles look translucent and the chives are just wilted in.