Serves:4
Preparation time:20 mins
Cooking time:30 mins
Ingredients:
- 1 packet of Chang's Wide Potato Glass Noodle
- 300g pork belly chopped into smaller pieces (substitute with sliced chicken thigh fillet)
- 1 small onion finely chopped
- 1 cup green cabbage chopped
- 1 cup zucchini diced
- 2 stalks spring onion finely chopped
- 5 tablespoons Korean roasted black bean paste (Chunjang)
- 3 tbsp vegetable oil
- 1 tbsp Chang's Original Oyster Sauce
- 1 tsp sugar
- 1 cup of water
Garnish:
- 3/4 cups cucumber thinly sliced for garnish
Method:
- Heat vegetable oil in a large skillet over medium heat and fry pork belly until cooked and browned on edges. Take out and set aside.
- In the same oiled pan, add onions and spring onions and fry until softened. Then add in zucchini and cabbage and fry until softened.
- Return the pork to the pan and add black bean paste, mixing well. Cook for 1 mins, stir constantly.
- Add 1 cup of water to the pan, mixing well. Bring to a boil and simmer until thickened. Seasoned with oyster sauce.
- Meanwhile, boil potato glass noodles in a large pot of water for 13-15 minutes until al dente, then strain well.
- Transfer noodles to a large serving bowl and pour sauce over noodles.
- Optionally, garnish with sliced cucumbers before serving.
