I had to think of a quick dinner a few nights ago so I decided to make this sotanghon noodles (cellophane noodles) with pork and napa cabbage. That’s pretty much what all the ingredients in this noodles dish. With the addition of onions, garlic, soy sauce, and water, it was quick and easy. Good thing I had this in hand in my pantry for the “just in case” days. Plus the remaining 2 pork chops in the freezer, dinner was made. I don’t have to think hard and be creative for what to serve the family. If all else fails, saute something. 
INGREDIENTS :
- sotanghon noodles
- 2 pork chops, sliced in cubes
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 6-7 leaves of napa cabbage, sliced
- soy sauce for seasoning
- 3 cups of water
- lemon wedges, optional
Before you prepare the onions, garlic, pork and napa cabbage, fill a pot with water and soak the sotanghon noodles. Let that soak to soften the noodles. Once soft, cut the noodles with a kitchen scissor. Not too short. Keep the noodles in medium length.
Then heat up oil in a wok. Sautee garlic and onions. Add the pork slices. Let the meat cook.
Add water, and soy sauce. Maybe about 4 tbsp or so. I really don’t measure it. I just eye ball it. Cover the wok and let it boil.
Drain the water off of the sotanghon noodles. Add the noodles into the boiling mixture. Stir for a bit. Put the cover back, let it cook until the water is almost gone.
Uncover, stir, then add the napa vegetables. Let that cook for a bit, about 2 minutes or so. Season with ground black pepper if you want.
I like my noodles with a little bit of acid therefore I always have wedges of lemon in mine. Sometimes I even add a dash of red pepper flakes
This dish looks delish. Thanks for the idea.