Servings
Font
Back
Braised Glass Noodles with Pork and Napa Cabbage
5 from 3 votes

Braised Glass Noodles with Pork and Napa Cabbage

Braised Glass Noodles with Pork and Napa Cabbage is an easy one pot dinner. It is light yet filling, tasty and nutritious.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3 people
Calories: 198 kcal
Course: Main Course
Cuisine: Asian, Vietnamese

Ingredients

  • 2.5 oz glass noodles dried
  • 7 oz pork shoulder (or pork cuts with similar amount of fat)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • neutral cooking oil generic cooking oil
  • 6-7 oz mushrooms such as beech, shiitake, abalone, maitake, trimmed, torn by hand or thinly sliced
  • 2 garlic large cloves, minced
  • 2 tablespoons oyster sauce
  • 1/2 cup water divided
  • 1/3 cup yellow onion about half a medium onion, thinly sliced
  • 1/4-1/3 cup carrot about half a medium carrot, thinly sliced
  • 1/2 tablespoon cornstarch
  • 7 oz Napa cabbage cut into big pieces

Instructions

    Cup of Yum
  1. Soak glass noodles in plenty of water. Thinly slice pork and mix with 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1 teaspoon cooking oil. Set aside. Prepare all other ingredients.
  2. Heat a wok (or a thick and heavy deep skillet) until it is very hot. Add some oil to lightly coat the bottom, then sear pork in a single layer over medium-high heat until both sides are browned (about a minute each side). Transfer pork to a plate and set aside.
  3. Add mushrooms to the wok and also sear until both sides are browned. This may take 1½-2 minutes each side. Transfer mushrooms to a plate and set aside.
  4. Lower the heat to medium. If there is a lot of oil in the wok, remove most of it and just leave enough to lightly coat the bottom. Add minced garlic and sauté for several seconds until fragrant. Then add oyster sauce and stir for a few seconds. Add about ⅓ cup (80 ml) water and wait for it to start boiling.
  5. Add onion and carrot to the wok and let it come back to a simmer. Dissolve cornstarch with ½ tablespoon of water and slowly pour the cornstarch slurry into the pan while stirring.
  6. Place seared pork slices over the onion and carrot, followed by the mushrooms. Then place half of the napa cabbage and half of the glass noodles over the mushrooms. Top with the remaining cabbage and noodles, alternating them, with some cabbage at the very top layer.
  7. Pour the remaining water over the ingredients in the wok. Cover and braise over medium heat for about 20 minutes. Adjust the heat and cooking time as needed. You can check the doneness of cabbage and noodles after 15-18 minutes and add more time as needed.
  8. Open the lid and there may be a bit of liquid left in the wok. Use a pair of tongs to gently toss/mix the noodles with the pork and cabbage. They will soak up any remaining sauce and absorb the flavors. Also taste and adjust seasonings as needed. Remove from the heat.
  9. Divide the dish into serving bowls and serve right away.

Notes

  • It is best to use Vietnamese or Chinese glass noodles for this recipe. Also, if you have chicken stock on hand, you can use it instead of water for additional flavors.
  • If you make the dish for the first time, please adjust the heat while braising as needed. Scorching is highly unlikely, but everyone's stove and pan may be different.
  • I use Lodge 9-inch mini cast iron wok to make this dish, and I serve the dish right in the wok.

Nutrition Information

Calories 198kcal (10%) Carbohydrates 32g (11%) Protein 11g (22%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Cholesterol 27mg (9%) Sodium 576mg (24%) Potassium 546mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1996IU (40%) Vitamin C 21mg (23%) Calcium 80mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 3 people

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 32g 11%
Protein 11g 22%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 576mg 24%
Potassium 546mg 12%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1996IU 40%
Vitamin C 21mg 23%
Calcium 80mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.