Braised Glass Noodles with Pork Belly & Napa Cabbage

Felt like having something light yet flavourful and warms the stomach.

One Pot dish completes my craving. The korean sweet potato glass noodles are a better choice to use for this dish

Braised Glass Noodles with Pork and Napa Cabbage is a traditional dish and Chinese comfort food from Northern China that families make all throughout China. Adding Sichuan peppercorns help bring the dish up a level with the flavours.


– 100g dried sweet potato noodles 
– 225g pork belly (thinly sliced)
-3 slices ginger
– 1 to 2 star anise
– 6 shiitake mushrooms (fresh or rehydrated dried)
– 450g napa cabbage (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)
– 10 dried chilli (soaked in water till soften)
– 2 teaspoon sichuan peppercorns


1. 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.

2. 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. Add the ginger, star anise, dried chilli and Sichuan peppercorns and cook for 1 minute.

3. Turn the heat back up to high, and add the napa cabbage. Stir-fry for a minute, and then add the yellow bean sauce, 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 cover, and simmer for another 2 minutes. Stir in the chopped scallion (if using) and serve!


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