Cabbage and Pork Glass Noodles

Soak 100 g fine dry glass noodles in 1 l warm water for about 10–15 minutes, until flexible but still resilient. Discard all soaking water, snip into roughly 15–20 cm lengths with kitchen scissors and drain thoroughly.

While the noodles soak, wash and thoroughly dry 300 g cored cabbage, then shred 4–5 mm wide. Mince 3 garlic cloves. Mix 15 ml light soy sauce, 5 ml dark soy sauce, 15 g oyster sauce and the remaining 60 ml water. Keep 120 g ground pork separate; wash hands and clean surfaces after handling raw meat.

Preheat a wide wok, about 30 cm across, over medium-high heat and add all 15 ml oil. Add 120 g ground pork and break it into small crumbles for about 3–4 minutes, until lightly browned with no large clumps. Check that thicker clusters reach 71°C with a thermometer; color alone is not a safety check. Reduce to medium, add all the garlic and stir for about 10 seconds until fragrant without scorching.

Turn the heat to high. Add all the shredded cabbage and toss with the pork for about 2 minutes, until reduced in volume with softened leaves and crisp ribs. Let any pooled cabbage water evaporate before continuing; keep the lid off.

Add all the drained noodles and the entire bowl of sauce. Lift and fold gently to separate. Once bubbling, reduce to medium-low, cover and simmer for about 1–2 minutes, until translucent and supple with no firm center. If still firm in a dry wok, add hot water about 15 ml at a time, briefly cover and check again; record any corrective water added.

Uncover and turn the heat to medium-high. Gently toss for about 30–60 seconds, until evenly coated with no watery sauce at the bottom and the cabbage still crisp-tender. Turn off the heat, transfer the full recipe to a large shallow plate and share between two people while hot.