Chinese rice noodles with pork and napa cabbage in garlic sauce Recipe
Rice noodles with pork and napa cabbage in garlic sauce is a quick, homemade skillet dish that in China often replaces takeout. It’s a bit like Polish łazanki, but instead of egg pasta you use delicate rice noodles, and the whole dish has a pronounced aroma of garlic and soy sauce.
This dish combines the comfort of a one-pan meal with the lightness of rice noodles and crunchy napa cabbage. The garlic and soy-based sauce gives it a deep, restaurant-style flavor, while still being quick and easy enough for a weeknight dinner.
Chef's tips
Stir-fry over high heat and avoid overcrowding the pan so the meat and vegetables sear instead of stewing. If your pan is small, fry the meat in two batches. Don’t overcook the noodles after adding them to the pan—they should stay slightly springy.
How to serve
Serve in warm bowls, topped generously with chopped chives or spring onion. You can add a wedge of lime on the side for squeezing over the noodles, and a small dish of chili sauce for those who like extra heat.
Ingredients
- rice noodles width 5–10 mm - 200 g
- pork loin or pork shoulder cut into thin strips - 250 g
- napa cabbage about 1/2 small head - 300 g
- carrot cut into thin matchsticks - 1 piece
- garlic finely chopped - 4 cloves
- fresh ginger grated - 10 g
- soy sauce - 3 tablespoons
- oyster sauce can be replaced with 1 tablespoon soy sauce and 1/2 teaspoon sugar - 1.5 tablespoons
- sugar - 0.5 teaspoons
- oil e.g. rapeseed - 3 tablespoons
- water for the sauce - 80 ml
- chives or spring onion chopped, for serving - 2 tablespoons
- black pepper - 0.25 teaspoons
- salt to taste, if needed
Preparation
- Pour hot water over the rice noodles according to the instructions on the package (usually 5–10 minutes), until they soften but are still springy. Drain and rinse with cold water so they don’t stick together.
- Cut the pork into thin strips. Slice the napa cabbage into strips: the white part a bit finer, the green leaves thicker. Cut the carrot into thin matchsticks.
- In a small bowl, mix together the soy sauce, oyster sauce, sugar, water and grated ginger.
- Heat 2 tablespoons of oil in a large frying pan or wok over high heat. Add the pork and fry for 4–5 minutes, until the meat is no longer pink and lightly browned.
- Add the carrot and the white part of the napa cabbage. Stir-fry for 3–4 minutes, until the vegetables soften slightly but are still crisp.
- Add the green cabbage leaves and the garlic. Stir-fry for 1–2 minutes, until the leaves wilt and the garlic becomes very fragrant but does not brown.
- Pour the prepared sauce into the pan, stir and cook for 1–2 minutes, until it reduces slightly.
- Add the drained rice noodles. Gently but thoroughly toss everything together with tongs or two spoons so the noodles are coated in the sauce. Stir-fry for another 2–3 minutes, until everything is hot.
- Season with pepper and, if needed, a little salt. Serve immediately, sprinkled with chopped chives or spring onion.
Storage
Makaron najlepiej smakuje świeży, ale można go przechować w lodówce do 2 dni. Podgrzewaj na patelni z 2–3 łyżkami wody, mieszając, aż makaron znów będzie miękki. Mrożenie nie jest zalecane, bo makaron ryżowy staje się kruchy po rozmrożeniu.
