Braised glass noodles with pork (白菜猪肉炖粉条) & napa cabbage from The Woks of Life

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Notes about this recipe

  • PinchOfSalt on November 10, 2022

    This recipe is a snap to prepare once you have the noodles cooked and the dried mushrooms (if using) soaked overnight. Turns out I had enough of the noodles, pork belly, and napa to make 1.5 times the recipe, so that's what I did (to avoid having small amounts of leftover ingredients that might go to waste). The recipe doesn't say to trim, halve, or slice the mushrooms, but I did trim the stems and in future renditions would halve or quarter the mushrooms unless they were very small. Similarly, the recipe says only that the pork belly should be sliced thinly; based on this single experience with the recipe I would go for slices that are about 1 inch by 1 inch by 1/8 inch thick next time. I definitely needed to add a fair amount of salt to get the seasoning right. Next time I think I might also add a bit more dark soy sauce and finish the recipe with a bit of sesame oil.

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