Dongbei Fen Tiao Chao Rou

Dongbei Fen Tiao Chao Rou is a beloved staple of the Chinese Northeast, pairing chewy sweet potato glass noodles with sliced pork belly, napa cabbage, and the unmistakable flavour of soy and dark vinegar. The thick starch noodles soak up the savory pan juices beautifully, creating a dish that is at once rustic and deeply satisfying — a regular fixture at home dinner tables and late-night food stalls alike.

Serves: 4

Ingredients

• 200g (7 oz) dried sweet potato glass noodles (粉条)
• 250g (9 oz) pork belly or shoulder, thinly sliced
• 4 large napa cabbage leaves, roughly torn
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) dark soy sauce
• 1 tbsp (15ml) Zhenjiang black vinegar
• 1 tsp (5g) sugar
• 2 tbsp (30ml) vegetable oil
• 1 tsp (3g) dried chilli flakes (optional)
• Salt and white pepper to taste
• 2 spring onions, sliced, to garnish

Instructions

1. Soak the glass noodles in boiling water 8–10 minutes until pliable but still slightly firm. Drain, rinse under cold water, and cut into 20cm (8-inch) lengths with scissors.
2. Heat oil in a large wok over high heat until smoking. Add the pork slices and stir-fry 3–4 minutes until lightly browned and the fat renders. Push to the side.
3. Add garlic and chilli flakes to the cleared space, stir-fry 30 seconds, then incorporate the pork.
4. Add the onion and napa cabbage, tossing vigorously 2 minutes until the cabbage wilts.
5. Add the drained noodles. Pour in soy sauce, dark soy sauce, vinegar, and sugar. Toss everything together over high heat 3–4 minutes, adding a splash of water if the noodles begin to stick.
6. Adjust seasoning with salt and white pepper. Transfer to a plate and garnish with spring onions.

Cook's Notes: Sweet potato glass noodles (not the mung bean variety) give the authentic thick, chewy texture. Dongbei cooks often add a small amount of oyster sauce for extra depth. The dish reheats well — add a tablespoon of water when rewarming to prevent sticking.