Braised Glass Noodles with Pork & Napa Cabbage

Method8 steps · about 25 min

1. 1

   Step 1: Before heating the wok, have the pork belly thinly sliced, the 3 ginger slices, the already rehydrated 6 shiitakes sliced, the 1 lb napa cabbage in large pieces and the optional scallion chopped. Cook all 3 oz dry sweet potato glass noodles in a separate pot of water according to their package directions. Drain and discard the cooking water, toss all the drained noodles with the 1 tsp coating oil and set aside.

   Uses 3 oz dry sweet potato glass noodles · Water for cooking glass noodles, as needed · 1 tsp oil for coating cooked noodles

   
2. 2

   Step 2: Heat all 3 tbsp wok frying oil in a wok over high heat until hot. Add all 8 oz thinly sliced pork belly and brown, turning, for about 1 minute. Reduce the heat to medium and lift the pork onto a clean dish, leaving the wok oil and drippings behind. The pork will finish cooking in the covered braise.

   Lift browned pork belly · 1 minUses 3 tbsp wok frying oil · 8 oz pork belly, thinly sliced

   
3. 3

   Step 3: Add all 3 ginger slices, 1–2 whole star anise and the 6 sliced ready rehydrated shiitake mushrooms to the wok drippings from step 2. Cook over medium heat for 1 minute, stirring.

   Add napa cabbage · 1 minUses Wok oil and drippings after lifting pork belly · 3 slices ginger · 1 to 2 star anise · 6 already rehydrated shiitake mushrooms, sliced

   
4. 4

   Step 4: Turn the heat back up to high and add all the prepared 1 lb napa cabbage to the mushrooms and aromatics from step 3. Stir-fry for 1 minute.

   Add braising sauces and stock · 1 minUses Fried mushrooms, ginger and star anise in wok drippings · 1 lb napa cabbage, cut into large pieces

5. 5

   Step 5: Stir all ½ tsp salt, 1 tbsp oyster sauce, ½ tsp dark soy sauce and ½ cup ready chicken stock into the cabbage from step 4. Bring to a simmer, cover and simmer for 3 minutes.

   Return noodles and pork · 3 minUses Stir-fried napa cabbage and wok aromatics · ½ tsp salt · 1 tablespoon oyster sauce · 1/2 teaspoon dark soy sauce · ½ cup ready chicken stock

6. 6

   Step 6: Mix all the oil-coated cooked glass noodles from step 1 and all the pork belly lifted in step 2 into the cabbage braise from step 5. Cover and simmer for another 2 minutes, until the noodles are tender and hot throughout and the pork reaches at least 63°C. Continue cooking if needed.

   Check finished pork and glass noodles · 2 minUses Napa cabbage and mushrooms braised in stock · All cooked glass noodles from step 1 · All pork belly lifted in step 2

7. 7

   Step 7: Stir the optional chopped scallion (1) into the finished braise from step 6. Take the wok off the heat and rest for at least 3 minutes after the pork reaches 63°C.

   Rest fully cooked pork braise · 3 minUses Fully cooked pork, glass noodles and napa cabbage · 1 scallion (chopped, optional)

8. 8

   Step 8: Remove the whole star anise from the rested braise in step 7, then serve the glass noodles, pork, napa cabbage and mushrooms hot as four portions.

   Uses Edible glass-noodle braise after removing whole star anise