Braised Glass Noodles with Pork & Napa Cabbage

• Meat

  • 8 oz Pork belly

• Produce

  • 6 Fresh or rehydrated dried shiitake mushrooms
  • 3 slices Ginger
  • 1 lb Napa cabbage
  • 1 Scallion

• Condiments

  • 1 tbsp Oyster sauce
  • 1/2 tsp Soy sauce, dark

• Pasta & Grains

  • 3 oz Sweet potato noodles, dried

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Star anise

• Oils & Vinegars

  • 1 tsp Oil

• Liquids

  • 1/2 cup Chicken stock or water

Found on thewoksoflife.com

Description

Ingredients

• 3 oz. dried sweet potato noodles
• 1 teaspoon oil, plus 3 tablespoons
• 8 oz. pork belly, thinly sliced
• 3 slices of ginger
• 1 to 2 star anise
• 6 fresh or rehydrated dried shiitake mushrooms
• 1 pound napa cabbage, cut into large pieces
• ½ teaspoon salt, or to taste
• 1 tablespoon oyster sauce
• ½ teaspoon dark soy sauce
• ½ cup chicken stock or water
• 1 scallion, chopped (optional)

Directions

• 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!