I could probably eat this roasted pork and napa cabbage with braised glass noodles for dinner for a week straight. I love pretty much everything about this recipe. I’m addicted to these noodles, because they have such a fantastic chewy texture and they absorb a little of whatever sauce you are using.
The internet class these glass noodles a lot, and they are the same sweet potato noodles used in the Korean dish Japchae. You can pick some up at an Asian market, and they also sell them on amazon here. Sweet potato noodles not only have great texture, they are naturally gluten free for those who have a sensitivity, and they contain a good amount of fiber.
I used pork tenderloin here, but you could also use pork belly which would be SO good. You can cook the tenderloin in your preferred way. I used sous vide, then broiled with a bit of char siu sauce because that makes the pork really amazingly flavorful (I like this sauce), but you can also oven roast it as well. I give instructions for both in the recipe. The sauce here is a simple mix of oyster sauce, dark soy sauce, sesame oil, and soy vinegar. These are all highly flavored ingredients so the sauce is anything but bland. This recipe is cooked in a wok, but if you don’t have one, you can use a large non-stick skillet instead.
Braised Glass Noodles with Roasted Pork and Napa Cabbage
Ingredients
For the sauce:
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tbsp soy vinegar
- 1/2 cup water
For the pork:
- 1 pork tenderloin
- garlic powder
- onion powder
- 1 tbsp oil
- salt and pepper
- char siu sauce for finishing
For the dish:
- 3 oz sweet potato noodles
- 1 tbsp sesame oil
- 3 inch section fresh ginger peeled and minced
- 8 shitake mushrooms cleaned and sliced
- 1 lb napa cabbage cut into large pieces and washed
Instructions
- Rub the pork with oil, spices and salt and pepper. If using sous vide, place in bag and heat water to 150 degrees. Sous vide for 2-4 hours. Remove from bag and dry and place on a foil lined baking sheet to finish. Heat the broiler, coat the pork in the char siu sauce, and broil until is it browning. Cool slightly and slice.
- If using the oven, preheat to 400. Place pork on a foil lined baking sheet and bake for 25-30 minutes until internal temp is 150. Don't overbake. Time will depend on the size and thickness of the meat. If you are glazing, add the char siu sauce to cover and broil as above. If not, broil the tenderloin lightly without the glaze. Cool and slice.
- Cook the noodles according to the package (if your package is in korean, this is usually adding to boiling water for about 6 minutes), then drain and rinse under cool water to stop cooking and sticking. Add the tbsp of sesame oil and toss to prevent sticking.
- Mix the sauce ingredients together well. Heat your wok or skillet over high heat. Add a tbsp of oil and add the mushrooms and ginger. Cook until browning, tossing them occasionally, and then move to a plate. Add another tbsp of oil and add the cabbage. Allow to blacken in places without moving and then toss it. Add the noodles, sauce, mushrooms and pork and allow to simmer over medium heat, while tossing occasionally. Once the sauce has reduced and coated the noodles, you are ready to serve.