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stir fry mung bean noodles with pork belly and vegetable on a plate..
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5 from 2 votes

Stir fry Mung Bean (Glass) Noodles With Pork Belly and Veggies

Prep Time10 minutes
Cook Time10 minutes
Course: Main dish, Side Dish
Cuisine: Taiwanese
Servings: 1 -2 as main dish or 4-6 as side dish
Author: Edwina

Ingredients

  • 2 bunches of mung bean noodles
  • 4 oz pork belly
  • 1 small shallot thinly sliced
  • 2 cloves garlic minced
  • 1 scallion thinly sliced
  • 1 medium carrot julienned
  • 1 rib celery thinly sliced diagonally
  • ½ teaspoon sugar
  • ¼ teaspoon white pepper powder
  • 3 tablespoon soy sauce
  • cup water
  • 2 cups of Taiwanese cabbage cut into half inch strips
  • salt
  • Drizzle of toasted sesame oil
  • Chopped cilantro optional
  • Crispy fried shallot optional
  • Chili sauce optional

Instructions

  • Soak mung bean noodles in cold water for at least 15 minutes until it's softened.
  • Cut pork belly into 1⁄3 inch thick strips before chopping these into 1⁄3 inch "matchsticks" and set it aside. It's easier to do it when the pork belly is half frozen.
  • Prepare all the veggies according to the ingredient list.
  • Heat a wok or frying pan on medium heat, brown the pork belly (without added oil) until about 3 tablespoon of fat renders out.
  • Add in shallots and continue to cook until it's aromatic and pork becomes golden brown.
  • Add in garlic and scallion and stir fry for around 15 seconds.
  • Add carrot, celery and stir fry for another 15 seconds.
  • Stir in sugar, white pepper powder and soy sauce. The wok/pan should be really hot at this point, which helps bring out the fragrance of the soy sauce. If the soy sauce is not boiling, cook until it's boiling.
  • Add water, soaked mung bean noodles (drain and discard the soaking water), use a pair of tongs to toss the noodle with the veggies in the wok/frying pan, then top with cabbage. Sprinkle a bit of salt on top of cabbage evenly to help it cook faster. Cover and cook until the liquid is boiling.
  • Remove the lid and continue to stir fry with a pair of tongs until the noodle is cooked through. If the water runs out before the noodles are done, simply add more water. The noodles should be easy to eat but still have some bite to it. If the noodles begin to break when you're cooking, then it's overcooked.
  • Remove from the heat, taste and add more salt if needed.
  • Finally, drizzle a bit of sesame oil and top with any optional toppings you desire.

Notes

If you cannot find Taiwanese cabbage, replace it with Napa cabbage. 
The quantity of the veggies is just a reference,  feel free to adjust the amount according to your preference.  
The amount of water you need for cooking the noodles depends on the heat and the shape of your wok/frying pan.  Start with 2⁄3 of a cup and add more if needed.