Braised Glass Noodles with Pork & Napa Cabbage
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
Chinese
Braised Glass Noodles with Pork & Napa Cabbage
Description
This recipe begins by pre-cooking sweet potato glass noodles, which are then lightly oiled to prevent sticking. Pork belly is quickly browned over high heat to render fat and develop flavor, then set aside. Aromatics including ginger, star anise, and shiitake mushrooms are stir-fried briefly to infuse the oil with fragrance.
Napa cabbage is added next and stir-fried before combining all ingredients with oyster sauce, dark soy sauce, salt, and chicken stock (or water). The mixture is covered and simmered, allowing the noodles to absorb the savory broth and the pork belly to become tender. Garnishing with chopped scallion adds freshness.
This dish balances textures between soft noodles and tender vegetables, with a subtle sweetness from the pork and depth from the aromatic spices. It works well as a comforting main course.
Ingredients
- 3 oz. dried sweet potato noodles (85g)
- 1 teaspoon neutral cooking oil plus 3 tablespoons, generic cooking oil
- 8 oz. pork belly (225g, thinly sliced)
- 3 lices ginger
- 1 to 2 star anise
- 6 shiitake mushrooms (fresh or rehydrated dried)
- 1 pound Napa cabbage (450g, cut into large pieces)
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon oyster sauce
- 1/2 teaspoon dark soy sauce
- 1/2 cup chicken stock (or water)
- 1 scallion (chopped, optional)
Instructions
- Pre-cook the sweet potato noodles, following the instructions on the package. Drain and toss in a teaspoon of oil to prevent sticking. Set aside.
- Heat 3 tablespoons oil in a wok over high heat until just starting to smoke. Brown the pork belly for about a minute, and then turn the heat down to medium. Remove the pork belly from the wok and set aside. Add the ginger, star anise, and mushrooms, and cook for 1 minute.
- Turn the heat back up to high, and add the napa cabbage. Stir-fry for a minute, and then add the salt, oyster sauce, dark soy sauce and chicken stock (or water). Mix everything well, cover, and simmer for 3 minutes. Mix in the cooked glass noodles and pork belly, cover, and simmer for another 2 minutes. Stir in the chopped scallion (if using) and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 41mg | 14% |
| Sodium | 495mg | 21% |
| Potassium | 475mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 31.2mg | 35% |
| Calcium | 99mg | 10% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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