Directions

To Make

1. Soak sweet potato glass noodles for 1 hour or until soft.
2. Heat up wok with 1 tbsp oil and sauté pork belly until golden on both sides. Remove and set aside.
3. Toss in Sichuan peppercorns and fry them until they turn black and discard them.
4. Add in the chopped spring onions and minced garlic and fry for 2 mins. Toss in napa cabbage and shiitake mushrooms and fry for 3-4 mins.
5. Pour in the sauce and stir to combine. Toss in the sweet potato glass noodles and continue to fry till mix well. Serve hot.