Stir-fried Pork And Cabbage Glass Noodles

Cooked in 10 minutes, this stir-fried pork and cabbage glass noodles is healthy, flavorful and so addictive. The noodles are soft yet has a bite and bounce to it and flavored with pork fat. Yum!

Stir-fried Pork And Cabbage Glass Noodles

Exactly two weeks ago, my butt nearly died on me. That long haul flight nearly killed it.

Yup.

I’m back.

In Asia. Taiwan, to be exact. Yes, that would explain my MIA-ness.

Stir-fried Pork And Cabbage Glass Noodles

I’ve come to appreciate dry air. Ironically, even though I lived in Taiwan for more than half a decade (in fact, Mr. V grew up here), we both actually needed time to get used to the humid air. For the first few days, our skin was always sticky, our noses stuffed up and our throats phlegm-y.

And then there’s the blood sucking flying creatures that should be sucking my fat instead.

And the bad polluted air…..

Stir-fried Pork And Cabbage Glass Noodles

Ok fine, I shouldn’t be complaining. I’ve been wanting to come back for the longest time already. Food is heaven. Family is…loud. Plenty of sticky, stinky two and six year old hugs and kisses. Love it.

Two more weeks of this and then Mr. V and I move on to Malaysia. More food, more family, more everything!

To celebrate my coming back to Asia… I thought I’ll share one of my ‘I used to not like it but now I love it’ noodles. If you haven’t cooked glass noodles before, now is the time. Trust me, it’s easier than you think. Soft yet bouncy glass noodles, nothing’s quite like it. Cooked in ten minutes, it’s healthy, super delicious and very addicting. Enjoy.

Tips

1. Glass noodles aka cellophane noodles, bean thread noodles, mung/grean bean thread are a type of transparent looking noodles. They’re easily found in Asian markets. They should not be confused with rice vermicelli which are white instead of transparent after cooking. If the package ingredients have rice in it, it’s not the right type. They come in different thickness. For this dish, I like the thin type (as opposed to the thick type like Japchae found in Korean restaurants).

2. Stir frying noodles in small batches yield better results.

Love stir-fried noodles? Try this Malaysian Fried Flat Rice Noodles (Char Kway Teow).

Malaysia Fried Flat Rice Noodles (Char Kway Teow)

Or this Malaysian Fried Rice Noodles (Lo Shu Fun).

Malaysian Fried Rice Noodles (Lo Shu Fun)

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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.

 

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25 Responses

  1. Kathleen | Hapa Nom Nom

    Oh my gosh, everything you make just knocks me off my chair! It all looks SO good! I certainly wish I had a big bowl right now! I hope you’re enjoying your time in Taiwan! Flying economy on international flights is the worst! Especially now that the seats are getting smaller and smaller. Here’s hoping your return flight is a little more comfortable 🙂

    Reply
    • AiPing
      AiPing

      Awwww thanks Kathleen. That’s so sweet of you.
      I did enjoy my time in Taiwan. Time flew by in a blink of an eye (as always when one is enjoying oneself). I’m now in Malaysia actually and have a couple more weeks to go before I fly back to LA. Yup yup economy seats on long haul flights are really bad especially since I have long legs. Haha. But I’m flying premium economy which is a tad better. Thank god for that. 🙂

      Reply
  2. Shihoko

    I am so happy for you AiPing that you went back to Asia! that is the best place in the world I think. And asian food is delicious. Enjoy as much as you can and looking forward to see more post from Asian countries you travel. You might be back already?

    Reply
    • AiPing
      AiPing

      Yup yup. I’m filled with happiness too. This is home after all. 🙂 And the food is plenty delicious of course. I’m still in Malaysia. Will be back in a couple of weeks.

      Reply
  3. Claudia | The Brick Kitchen

    Ugh I hate that feeling of being all scrunched up in an economy seat, awfully uncomfortable, seriously exhausted, but you just CAN’T get to sleep. And time goes so slowly, too. It’s the worst! Hope you are enjoying your holiday though, and all the amazing food over there. I haven’t used glass noodles before but might have to give them a try, they look SO good.

    Reply
    • AiPing
      AiPing

      Oh this round I took premium economy. That means more legroom. Oh it makes a difference. But still, 14 hours is way too long. Yup enjoying family and friends a lot. Almost one month has gone by. Time flies when one’s having so much fun! And of course the food. Nothing beats the food. Yes yes yes. Oh you need to try glass noodles. Try try try! Yes? 🙂

      Reply
  4. Derek

    Hey you. Glass noodles are the same thing as mung bean noodles right? That’s all I got at my store. Thanks!

    Reply
  5. Bam's Kitchen

    Welcome back Ai Ping! I am so glad you were able to visit with family, friends and enjoy some delicious food. I love glass noodles too as they have this delicious bite to them. Fast and easy dishes are requirement right now as life is super busy so thanks for this recipe. I know seriously what you mean about the weather and AKA smog. I have not seen the sun since February 8th in HK. I am so overdue for a visit back to the States as miss family and blue skies.

    Reply
    • AiPing
      AiPing

      Awwwwwwwww thanks Bobbi. Not back per se. Just a touch and go kind of thing. Lol. Definitely enjoying friends and family which we lack in L.A. You’re in HK, so you’ll know exactly what I mean. It’s smogful in HK too huh. What’s with the air here? Tsk tsk tsk. When do you plan to go back?

      Reply
      • Bam's Kitchen

        I really hope that I can make it back to the States this summer. My dad turns 92 and mom turns 90 this spring summer so we need to have a huge celebration. It is really polluted over here. The only time it gets better is during a holiday when the factories stop running.

    • AiPing
      AiPing

      I wasn’t a big fan of glass noodles for like…. forever. And then something changed and I can’t get enough of it. :p

      Reply
  6. Tracy | Baking Mischief

    Long haul flights are the worst! But at least it sounds like it was worth it. 🙂

    I’ve never had glass noodles before. They look awesome though, and now I really want to give them a try. Fried with ground pork, they sound AMAZING.

    Reply
    • AiPing
      AiPing

      To think that technology has come so far now and yet planes are flying any faster….. 🙁

      Yes yes yes try glass noodles. You won’t regret it.

      Reply
  7. Kaitie

    I’ve never heard of glass noodles before! I assume they really take the flavour of whatever it is you are serving over them! This looks delicious!

    Reply
    • AiPing
      AiPing

      Oh Kaitie. You must try glass noodles. Asian markets will do the trick. They do absorb the flavor. So delicious.

      Reply

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