Ingredients

The following ingredients have 4 Servings
  • 3 oz. dried sweet potato noodles ((85g))
  • 1 teaspoon oil ((plus 3 tablespoons))
  • 8 oz. pork belly ((225g, thinly sliced))
  • 3 slices ginger
  • 1 to 2 star anise
  • 6 shiitake mushrooms ((fresh or rehydrated dried))
  • 1 pound napa cabbage ((450g, 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))

Instruction

  • 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!