Flavor-Packed Chinese Cabbage Vermicelli Noodles

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Soak the vermicelli in 2 liters of hot water for 15 minutes.
2. Julienne the cabbage. Slice the garlic and ginger thinly. Separate the scallions: dice the white parts and cut the green parts into 1-inch stalks. Cut the pork belly into strips.
3. Optionally, cut the dried red chilies into short pieces and roughly dice the Thai bird eye chilies.
4. Drain the noodles well, season them with dark soy sauce for a brown color, then coat them with oil to prevent sticking.
5. Heat the wok over high heat until smoking, then add oil and lower the heat. Saute the pork belly until golden brown and a few tablespoons of fat have rendered.
6. Add the garlic, ginger, white scallion parts, red chilies, bird eye chilies and 2 tbsp Dou Ban Jiang. Stir over low heat until the oil turns red. If avoiding spice, use soybean paste instead.
7. Add the cabbage and stir over medium heat until it wilts.
8. Add the noodles and 1.5 tbsp soy sauce. Keep mixing over high heat for a few more minutes.
9. Just before serving, toss in the green scallion parts and mix well.

Summarized from Souped Up Recipes's video. Watch it for the details.

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