Braised Napa Cabbage with Glass Noodles
A comforting home-style stew made with pork belly, napa cabbage, and sweet potato vermicelli.
Ingredients
sliced ginger
star anise
dried chili peppers
cooking oil
dark soy sauce
dried glass noodles (soaked in water and cut into shorter lengths)
pork belly (washed and sliced)
napa cabbage (washed and sliced)
Instructions
1
Prepare the ingredients
Soak the dried glass noodles in water until soft, then cut them into shorter lengths. Wash and slice the pork belly and napa cabbage, and slice the ginger.
2
Cook the pork
Heat the oil in a wok. Add the ginger slices, dried chili peppers, and star anise, and stir-fry until fragrant. Add the pork belly and stir-fry until cooked through.
3
Cook the cabbage
Add the napa cabbage and continue stir-frying until the cabbage softens.
4
Braise the vegetables
Pour in enough water to cover the vegetables, add the dark soy sauce, cover the wok, and simmer over low heat for about 20 minutes.
5
Finish the dish
Add the glass noodles and toss to combine. Season with a pinch of salt, cover the wok again, and cook until the noodles are tender. Serve immediately.
