Make glass noodles according to package. Drain and set aside and drizzle with oil to keep from sticking.
Sauté thinly sliced pork belly in a bit of oil until browned and crispy on all sides. Remove from pan and wipe out pan. Add ginger and mushrooms to skillet and cook until fragrant and softened. Add Napa cabbage and cook until just softened. Add water (or chicken stock) healthy amount of oyster sauce and soy sauce. And stir to combine. Cook for a few minutes until slightly reduced. Add noodles and pork belly. Cook for an additional 3-4 minutes until noodles are well coated and the sauce has reduced down.
Serve in shallow bowls topped with gochugaru and sliced scallion (optional)
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