Pork, Chinese Cabbage and Cellophane Noodle Stir-fr

Name: Pork, Chinese Cabbage and Cellophane Noodle Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 a head Chinese cabbage; 200 grams Thinly sliced pork belly (or chunks); 2 tsp of each (Sake and soy sauce) for pre-seasoning; 100 grams Cellophane noodles; 1 Vegetable oil; 1 tbsp Sugar; 1 tbsp Sake; 2 tbsp Soy sauce; 2 tbsp Oyster sauce; 1/2 tsp Chinese chicken stock powder; 2 tbsp Water; 1 pinch Salt and pepper

Servings: persons

1/4 a head Chinese cabbage
200 grams Thinly sliced pork belly (or chunks)
2 tsp of each (Sake and soy sauce) for pre-seasoning
100 grams Cellophane noodles
1 Vegetable oil
1 tbsp Sugar
1 tbsp Sake
2 tbsp Soy sauce
2 tbsp Oyster sauce
1/2 tsp Chinese chicken stock powder
2 tbsp Water
1 pinch Salt and pepper

1
Cut the cabbage into 1 cm strips, cut the pork into bite-sized pieces, and marinate the pork in the sake and soy sauce mixture.
2
Put the cellophane noodles into water until a little bit more tender (but still hard in the center) and use kitchen scissors to cut into easy-to-eat lengths.
3
Heat the oil over high heat and cook the pork.
4
When the pork changes color, add the cabbage and fry until the core has turned transparent.
5
Add the cellophane noodles and the seasonings.
6
Cook until the noodles absorb about half of the liquid, and enjoy!
7
It's also good with regular cabbage!.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 a head Chinese cabbage, 200 grams Thinly sliced pork belly (or chunks), 2 tsp of each (Sake and soy sauce) for pre-seasoning, 100 grams Cellophane noodles, and more.

Yes, Pork, Chinese Cabbage and Cellophane Noodle Stir-fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork, Chinese Cabbage and Cellophane Noodle Stir-fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions