Stir-fried Pork And Cabbage Glass Noodles
 
Prep time
Cook time
Total time
 
Cooked in 10 minutes, this pork & cabbage glass noodles is healthy, flavorful & addictive. Noodles are soft and bouncy & flavored with pork fat.
Author:
Recipe type: Entree
Cuisine: Malaysian
Serves: 4
Ingredients
  • 8 oz ground pork (see notes 1)
  • 6 garlic cloves, finely diced
  • 1 large carrot, julienned (about 1 cup)
  • 8 oz white cabbage, shredded (about 3 cups)
  • 1 pack (17.6oz) glass noodles, soaked in water for 10 minutes, drained and set aside
  • 4 green onions (white parts chop, green parts cut into 1½" length)
  • Sauce
  • 2½ cups chicken stock
  • 4 - 6 tbs light sauce (see notes 2)
  • 4 tbs thick caramel sauce (for color)
  • 2 tsp salt
Directions
  1. Combine all the ingredients for the sauce in a bowl. Set aside.
  2. Heat a wok or a large cast iron/non stick skillet over medium heat. Once hot, brown the ground pork for 2 minutes. This is to extract the grease from the pork. Push the pork aside while tilting the wok to collect the grease at the bottom of the wok.
  3. Add the garlic and white parts of the green onion. Fry until the garlic turns a light brown (about 1½ minutes). Combine the pork and garlic mixture together. Again push everything to the side and tilt the wok so the grease collects at the bottom of the wok. Add the carrots and fry for 1 minute. Add the cabbage and fry for 1½ minutes or until softened. Combine the pork and vegetable mixture together. Remove half the mixture (we're going to cook the noodles in two batches).
  4. Add half the sauce mixture, turn the heat to medium high and bring it to a boil.
  5. Put in half the noodles and half the green onions. Fry for 1½ minutes ensuring the noodles are able to absorb the sauce. Turn the heat down to medium heat and fry for another 1-2 minutes or until the noodles dry up a little more and become bouncy (see notes 3). Use a pair of chopsticks or fork to toss as it's easier that way.
  6. Repeat with remaining meat mixture, sauce and noodles.
Notes
1. The pork I use have a considerable amount of fat (about 70/30). Therefore I do not have to add any cooking oil. If you use ground pork with less fat ratio, add a tad of oil when frying.

2. How much soy sauce will depend on the brand of soy sauce used, how salty the chicken stock is and how salty you like your noodles. If it's a side, you may want it less salty and if it's an entree you may want it saltier.

3. I like the noodles slightly to the dry side as it's bouncier when so. If you like yours a tad 'wet', do not fry too long. Wet noodles are less bouncy/springy. Frying too long however, will also dry up the noodles.
Recipe by Curious Nut at https://www.curiousnut.com/stir-fried-pork-cabbage-glass-noodles/