Sour cabbage and glass noodle [bun] filling (Suāncài fěntiáo) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 261) by Hannah Che

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • toasted sesame oil
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  • Show all ingredients...
  • Serves : 5 cups

  • EYB Comments

    Can substitute vegetable oil for scallion oil. You may use the Pickled sour Chinese cabbage recipe on p. 309, and the Scallion oil recipe on p. 301.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for scallion oil. You may use the Pickled sour Chinese cabbage recipe on p. 309, and the Scallion oil recipe on p. 301.

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