BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE
Braised Glass Noodles with Pork & Napa Cabbage, or 白菜猪肉炖粉条, is a normal dish from Northern China, and I’m really sure that the majority northerners have their very own artistic methods of cooking it. Some desire to make use of sour cabbage rather of recent cabbage, and a few like so as to feature chili. Some choose it saucy, and others choose an virtually soup-like consistency. Of course, everybody claims that their very own mom or grandmother makes the finest version.
I am absolutely no longer right the following to compete with the moms of the North, but I do desire to shed a few pale on this delightful dish, and that is how I desire to practice it. Plus, I realize you guys love noodles! If you’re a fan of our Ants Climbing a Tree recipe (another noted glass noodle dish), you’ll love those braised glass noodles with beef and napa cabbage.
The most widespread glass noodle in Chinese cooking is typically the mung bean noodle. It’s tremendous absorbent, and soaks up liquid just a bit too quickly. So for this recipe, I decided to make use of Korean candy potato noodles (commonly used for Japchae). I just like the feel of those noodles, they usually work huge on this dish!
You’ll need:
3 oz. dried candy potato noodles
1 teaspoon oil, plus 3 tablespoons
8 oz. beef belly, thinly sliced
3 slices of ginger
1 to 2 star anise
6 recent or rehydrated dried shiitake mushrooms
1 pound napa cabbage, cut into enormous pieces
1/2 teaspoon salt, or to taste
1 tablespoon oyster sauce
1/2 teaspoon darkish soy sauce
1/2 cup fowl inventory or water
1 scallion, chopped (optional)
Pre-cook the candy potato noodles, following the classes at the package. Drain and toss in a teaspoon of oil to evade sticking. Set aside.
Heat 3 tablespoons oil in a wok over excessive warmth till simply beginning to smoke. Brown the beef stomach for about a minute, after which turn the warmth down to medium. Remove the beef stomach from the wok and set aside.
Add the ginger, star anise, and mushrooms, and practice dinner for a minute.
Turn the warmth again as much as high, and upload the napa cabbage.
Stir-fry for a minute, after which upload the salt, oyster sauce, darkish soy sauce and fowl inventory (or water).
Mix everything well, cover, and simmer for three minutes. Mix within the cooked glass noodles and beef belly, cover, and simmer for one other 2 minutes.
Braised Glass Noodles with Pork & Napa Cabbage
Braised Glass Noodles with Pork and Napa Cabbage is a normal dish and Chinese alleviation meals from Northern China that households make all during China.
Ingredients:
3 oz. dried candy potato noodles (85g)
1 teaspoon oil (plus 3 tablespoons)
8 oz. beef stomach (225g, thinly sliced)
3 slices ginger
1 to 2 star anise
6 shiitake mushrooms (fresh or rehydrated dried)
1 pound napa cabbage (450g, cut into enormous pieces)
1/2 teaspoon salt (or to taste)
1 tablespoon oyster sauce
1/2 teaspoon darkish soy sauce
1/2 cup fowl inventory (or water)
1 scallion (chopped, optional)
Instructions:
Pre-cook the candy potato noodles, following the classes at the package. Drain and toss in a teaspoon of oil to evade sticking. Set aside.
Heat 3 tablespoons oil in a wok over excessive warmth till simply beginning to smoke. Brown the beef stomach for about a minute, after which turn the warmth down to medium. Remove the beef stomach from the wok and set aside. Add the ginger, star anise, and mushrooms, and practice dinner for 1 minute.
Turn the warmth again as much as high, and upload the napa cabbage. Stir-fry for a minute, after which upload the salt, oyster sauce, darkish soy sauce and fowl inventory (or water). Mix everything well, cover, and simmer for three minutes. Mix within the cooked glass noodles and beef belly, cover, and simmer for one other 2 minutes. Stir within the chopped scallion (if using) and serve!
Nutrition
Calories: 413kcal | Carbohydrates: 25g | Protein: 8g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 495mg | Potassium: 475mg | Fiber: 2g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 31.2mg | Calcium: 99mg | Iron: 1.1mg
I am absolutely no longer right the following to compete with the moms of the North, but I do desire to shed a few pale on this delightful dish, and that is how I desire to practice it. Plus, I realize you guys love noodles! If you’re a fan of our Ants Climbing a Tree recipe (another noted glass noodle dish), you’ll love those braised glass noodles with beef and napa cabbage.
The most widespread glass noodle in Chinese cooking is typically the mung bean noodle. It’s tremendous absorbent, and soaks up liquid just a bit too quickly. So for this recipe, I decided to make use of Korean candy potato noodles (commonly used for Japchae). I just like the feel of those noodles, they usually work huge on this dish!
You’ll need:
3 oz. dried candy potato noodles
1 teaspoon oil, plus 3 tablespoons
8 oz. beef belly, thinly sliced
3 slices of ginger
1 to 2 star anise
6 recent or rehydrated dried shiitake mushrooms
1 pound napa cabbage, cut into enormous pieces
1/2 teaspoon salt, or to taste
1 tablespoon oyster sauce
1/2 teaspoon darkish soy sauce
1/2 cup fowl inventory or water
1 scallion, chopped (optional)
Pre-cook the candy potato noodles, following the classes at the package. Drain and toss in a teaspoon of oil to evade sticking. Set aside.
Heat 3 tablespoons oil in a wok over excessive warmth till simply beginning to smoke. Brown the beef stomach for about a minute, after which turn the warmth down to medium. Remove the beef stomach from the wok and set aside.
Add the ginger, star anise, and mushrooms, and practice dinner for a minute.
Turn the warmth again as much as high, and upload the napa cabbage.
Stir-fry for a minute, after which upload the salt, oyster sauce, darkish soy sauce and fowl inventory (or water).
Mix everything well, cover, and simmer for three minutes. Mix within the cooked glass noodles and beef belly, cover, and simmer for one other 2 minutes.
Braised Glass Noodles with Pork & Napa Cabbage
Braised Glass Noodles with Pork and Napa Cabbage is a normal dish and Chinese alleviation meals from Northern China that households make all during China.
Ingredients:
3 oz. dried candy potato noodles (85g)
1 teaspoon oil (plus 3 tablespoons)
8 oz. beef stomach (225g, thinly sliced)
3 slices ginger
1 to 2 star anise
6 shiitake mushrooms (fresh or rehydrated dried)
1 pound napa cabbage (450g, cut into enormous pieces)
1/2 teaspoon salt (or to taste)
1 tablespoon oyster sauce
1/2 teaspoon darkish soy sauce
1/2 cup fowl inventory (or water)
1 scallion (chopped, optional)
Instructions:
Pre-cook the candy potato noodles, following the classes at the package. Drain and toss in a teaspoon of oil to evade sticking. Set aside.
Heat 3 tablespoons oil in a wok over excessive warmth till simply beginning to smoke. Brown the beef stomach for about a minute, after which turn the warmth down to medium. Remove the beef stomach from the wok and set aside. Add the ginger, star anise, and mushrooms, and practice dinner for 1 minute.
Turn the warmth again as much as high, and upload the napa cabbage. Stir-fry for a minute, after which upload the salt, oyster sauce, darkish soy sauce and fowl inventory (or water). Mix everything well, cover, and simmer for three minutes. Mix within the cooked glass noodles and beef belly, cover, and simmer for one other 2 minutes. Stir within the chopped scallion (if using) and serve!
Nutrition
Calories: 413kcal | Carbohydrates: 25g | Protein: 8g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 495mg | Potassium: 475mg | Fiber: 2g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 31.2mg | Calcium: 99mg | Iron: 1.1mg
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