For this tasty and simple stir-fried dish, I used a type of noodle called Korean glass noodles (or sweet potato starch noodles). It is commonly used in Korean cuisine for the dish called Jap-Chae, a stir fried noodle dish. Here is a link to the noodle I used for this dish on Amazon.
I used shredded cabbage in this dish but feel free to add other types of vegetables you like such as mushroom, onion, carrot and celery,etc.
Below is a step-by- step demonstration of how I made this dish with pictures.Note: If you are not familiar with some of the sauces, spices or seasonings that I used in the recipes, here is a resource page called that I have created to help provide you with these information.
- 3 cloves of garlic, peeled and diced
- 5 spicy chili peppers, cut into small pieces
- 2 green long hot peppers,cut into small pieces
- half cabbage, shredded
- ½ pound pork, cut into strips
- ½ pound Korean dang myun noodles
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
- ¼ tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- A touch of sesame oil
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the Korean glass noodles once the water is boiling, and wait until it returns to a boil. Cook the noodles for about 4-5 minutes without lid and stir occasionally, until the noodles have cooked through. Rinse with cold water and drain well.
- Heat oil in a pan over medium-high heat. Stir in the pork and cook for about 1 minute or until it has changed color.
- Stir in the garlic, chili pepper, long hot pepper and stir fry for about 2 minutes until fragrant.
- Stir in the cabbage and continue cooking and stirring for about 3 minutes or until the cabbage has started to soften.
- Add salt, sugar, soy sauce and oyster sauce and then add the noodles. Stir fry for 3 minutes or until the noodles are warmed through.
- Drizzle with a touch of sesame oil and serve.