The Northern Chinese cuisine known as “braised glass noodles with pork and napa cabbage” (白菜猪肉炖粉条) is a staple in most households, and I’m confident that the majority of northerners have their own unique spins on the dish. There are those who prefer to use sour cabbage in place of fresh cabbage, and there are those who want to add chili. While some enjoy a thicker sauce, others favor a thinner, soupier texture. It goes without saying that everyone thinks their mom or grandma makes the best.
Certainly, I am not here to compete with the mothers of the North, but I would like to share how I prefer to create this lovely delicacy. Noodles are a favorite among you, too! These braised glass noodles with pork and napa cabbage are a great alternative to our Ants Climbing a Tree recipe, another well-known glass noodle dish.
In most cases, mung bean noodles will be the go-to glass noodle while preparing Chinese food. Very absorbent, although perhaps a tad too fast in its ability to do so. That’s why I went with Korean sweet potato noodles for this dish (commonly used for Japchae). The noodles are fantastic in this recipe, and I love the texture.
Ingredients:
- 450g of napa cabbage; cut into large pieces
- 225g of thinly sliced pork belly
- 85g of dried sweet potato noodles
- 6 fresh or rehydrated dried shiitake mushrooms
- 3 slices ginger
- 1 to 2 star anise
- 1 chopped scallion
- 1/2 cup of chicken stock
- 1 tablespoon of oyster sauce
- 1 teaspoon of oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of dark soy sauce
Instructions:
- Prepare the sweet potato noodles in advance per the package’s instructions. Extinguish the pan and toss in a spoonful of oil to keep the food from sticking. Place aside.
- 3 tablespoons of oil should be smoking in a wok. After 1 minute, brown pork belly on medium heat. Remove the pork belly out of the wok. One minute after adding the ginger, star anise, and mushrooms, increase the heat to high.
- The napa cabbage should be added once the heat has been increased to high. Add the salt, oyster sauce, black soy sauce, and chicken stock and stir-fry for another minute (or water). Completely combine all ingredients, cover, and simmer for 3 minutes. Cover and continue simmering for another 2 minutes after incorporating the cooked glass noodles and pork belly. Add the chopped scallion (if using) and serve.