Stir-fried Napa Cabbage and Glass Noodles with Ground Pork
Stir-fried Napa Cabbage and Glass Noodles with Ground Pork
You’ll Wonder Why You Haven’t Tried This Combination Sooner! Napa Cabbage, Glass Noodles, and Pork Belly Stir-fry is Absolutely Delicious!
Try this amazing stir-fry with napa cabbage, glass noodles, and savory ground pork! It’s incredibly delicious. The perfect blend of textures and flavors will leave you wanting more.
Main Ingredients- 5 leaves of baby napa cabbage
- 160g ground pork
- 30g glass noodles
- 1 chili pepper (preferably Korean ‘cheongyang’ chili)
- 1 red chili pepper
- 1/2 stalk green onion
Pork Marinade- 3-4 pinches of salt
- A dash of black pepper
- 1 tsp cooking wine (mirin or sake)
Sauce Ingredients- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- 1 Tbsp fish sauce
- 1 Tbsp corn syrup or rice syrup
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochujang (Korean chili paste)
- A dash of black pepper
- 1 Tbsp cornstarch
- 1.5 Tbsp water (for cornstarch slurry)
- 3-4 pinches of salt
- A dash of black pepper
- 1 tsp cooking wine (mirin or sake)
Sauce Ingredients- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- 1 Tbsp fish sauce
- 1 Tbsp corn syrup or rice syrup
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochujang (Korean chili paste)
- A dash of black pepper
- 1 Tbsp cornstarch
- 1.5 Tbsp water (for cornstarch slurry)
Cooking Instructions
Step 1
First, prepare the glass noodles. Soak 30g of glass noodles in hot water until softened, about 10 minutes. This will ensure they have a perfectly chewy and tender texture. Drain them well before use.
Step 2
In a bowl, marinate the 160g of ground pork (about 1 cup if using a standard paper cup) with 1 tsp of cooking wine to remove any gamey odors. Add 3-4 pinches of salt and a dash of black pepper. Mix well and let it sit for about 10 minutes to allow the flavors to meld.
Step 3
Finely chop the chili peppers (both green and red), removing the seeds if you prefer less heat. Cut the baby napa cabbage into thick, bite-sized pieces (about 5cm long); this helps maintain its crispness when stir-fried. Slice the green onion diagonally.
Step 4
Heat a little oil in a pan over medium-low heat. Add the chopped chili peppers and stir-fry until fragrant. Once the aroma is released, increase the heat to high and add the marinated ground pork. Stir-fry until the pork is nicely browned. Remove the cooked pork from the pan and set aside temporarily.
Step 5
Without cleaning the pan, add the chopped baby napa cabbage to the same pan and stir-fry over medium heat. Once the cabbage starts to wilt slightly, push it to one side of the pan. In the cleared space, combine all the sauce ingredients.
Step 6
To ensure the sauce doesn’t burn and cooks evenly, it’s best to mix the sauce ingredients (2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp fish sauce, 1 Tbsp corn syrup, 1/2 Tbsp minced garlic, 1/2 Tbsp gochujang, and a dash of pepper) in a small bowl beforehand.
Step 7
Add the softened glass noodles and the reserved cooked pork back into the pan with the cabbage and sauce. Stir-fry everything together until well combined. Pour in 80ml of water to create a nice, moist sauce.
Step 8
Finally, add the sliced green onions and chili peppers. In a separate small bowl, whisk together 1 Tbsp cornstarch with 1.5 Tbsp water to create a slurry. Pour this slurry into the pan and stir continuously. The sauce will thicken, coating all the ingredients beautifully. Your delicious stir-fried napa cabbage and glass noodles with pork are now ready to serve!
