Pork, Chinese Cabbage and Cellophane Noodle Stir-fry

Pork, Chinese Cabbage and Cellophane Noodle Stir-fry

This recipe uses just 3 ingredients! It's full of Chinese cabbage and cellophane noodles, so it's satisfying without a lot of pork!

Ingredients: 4-6 servings

Chinese cabbage
1/4 a head (about 600 g)
Thinly sliced pork belly (or chunks)
180-200 g
(Sake and soy sauce) for pre-seasoning
2 teaspoons of each
Cellophane noodles
100 g
Vegetable oil
as needed
1 tablespoon
1 tablespoon
●Soy sauce
2 tablespoons
●Oyster sauce
2 tablespoons
●Chinese chicken stock powder
1/2 teaspoon
2 tablespoons
●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. When the pork changes color, add the cabbage and fry until the core has turned transparent.
4. Add the cellophane noodles and the ● seasonings. Cook until the noodles absorb about half of the liquid, and enjoy!
5. It's also good with regular cabbage! Recipe ID: 1682107.

Story Behind this Recipe

I love cellophane noodles, so I made a dish with lots of Chinese cabbage and pork! It was a hit.