How to make Noodle Pillows -

Noodles and rice cooked with Schezwan sauce, wrapped in cabbage leaves and steamed.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Glass Noodles (ग्लास नूडल्ज़ ), Cabbage Leaves (बंदगोभी के पत्ते )

Cuisine : Chinese

Course : Snacks and Starters

Noodle Pillows

Noodle Pillows Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Noodle Pillows Recipe

  • Glass Noodles 150 grams

  • Cabbage Leaves 4-5

  • Oil 1 tablespoon

  • Medium onion finely chopped 1

  • Button mushrooms 4-5

  • Carrot grated 1/2 cup

  • Dark soy sauce 1 teaspoon

  • Schezwan chutney 1 1/2 tablespoons

  • Rice cooked 1/2 cup

  • Salt to taste

  • Cornflour slurry 1 tablespoon


Step 1

Heat 2 cups water in a non-stick pan, add cabbage leaves and boil till the leaves become soft and pliable.

Step 2

Soak glass noodles in a bowl of hot water for 5 minutes. Drain and soak them in a bowl of water at room temperature.

Step 3

Heat oil in another non-stick wok, add onion and sauté till it translucent.

Step 4

Slice mushrooms and add to the wok and mix and let them sweat. Add carrot and mix well. Add soy sauce and mix. Break the noodles into smaller pieces and add and mix gently.

Step 5

Add rice and mix. Add schezwan chutney and 2-3 tbsps water and mix well. Add a little salt and mix and cook till the excess water begins to evaporate, taking care that the mixture is not too dry.

Step 6

Add cornstarch slurry and mix well.

Step 7

Remove the cabbage leaves from the pan and place in a bowl of cold water till they cool down. Drain them and wipe dry with tissue paper to remove the extra moisture and place them on the worktop.

Step 8

Remove the cabbage leaves from the pan and place in a bowl of cold water till they cool down.

Step 9

Place a portion of noodle stuffing in center of each leaf and fold from all sides to make pillows.

Step 10

Heat sufficient water in a non-stick wok, place a bamboo steamer in it, Place a banana leaf the steamer and make a few small slits on the leaf with the tip of a knife.

Step 11

Keep noodle pillows in the steamer, cover with a lid and steam for 8-10 minutes.

Step 12

Remove the noodle pillows from the steamer, arrange on a serving platter and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.