Pork and Glass Noodle Stew recipe - ingredients, nutrition and when to eat it
This Chinese-style braised dish cooks pork, wide glass noodles, and napa cabbage in a soy-based sauce.
This Chinese-style braised dish cooks pork, wide glass noodles, and napa cabbage in a soy-based sauce. The noodles turn chewy and soak up the savory seasoning, while the cabbage and pork become tender. It’s a lovely fit for a winter evening when you’re craving a warm bowl of rice.
Chinese · 35 minutes to cook
Nutrition (per 425.3g serving): 379.7 kcal · protein 23.5g · carbohydrate 41.4g · fat 13.1g · sodium 1495.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Glass noodles absorb a lot of broth if simmered too long, so add them near the end and keep an eye on how tender they are.
Tips: If the wide noodles stick together, add 1–2 tablespoons of water and gently loosen them.
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Ingredients (1 serving)
- Pork shoulder — 100 g
- Glass noodles — 35 g
- Napa cabbage — 120 g
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Garlic — 1 clove
- Ginger — 1 tsp
- Green onion — 0.3 pc
- Cooking oil — 1 tsp
- Sugar — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Water — 120 ml