Entree: Singapore – Peranakan Singapore – Nyonya Chap Chye (Peranakan braised mixed vegetables and glass noodles in a savory, slightly sweet soy-based sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 8 oz (225 g) dried glass noodles (mung bean vermicelli), soaked in warm water until soft and drained
- 1 small head napa cabbage, chopped, about 1 lb (450 g)
- 4 oz (115 g) dried shiitake mushrooms, rehydrated and sliced
- 6 oz (170 g) pork shoulder, thinly sliced
- 4 oz (115 g) firm tofu or fried tofu puffs, halved or chopped
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 2 tbsp (30 g) taucheo (fermented soybean paste)
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sugar
- 1 cup (240 ml) chicken stock
- 2 tbsp (12 g) dried shrimp, rinsed and rehydrated (optional)
- 1 tbsp (15 ml) Chinese cooking wine (optional)
- 2 scallions, sliced for garnish
- 1 tsp (5 ml) sesame oil
- White pepper to taste

Instructions

1. Drain soaked glass noodles, cut into manageable lengths, and set aside. Squeeze excess water from rehydrated shiitake and dried shrimp.
2. Heat oil in a large wok or heavy pot over medium heat. Sauté minced garlic until fragrant, then add sliced pork and stir-fry until no longer pink.
3. Add taucheo and stir briefly to coat pork; pour in chicken stock, light soy sauce, oyster sauce, sugar, and cooking wine. Bring to a simmer.
4. Add shiitake, tofu pieces, dried shrimp, and chopped napa cabbage. Stir to combine, cover, and simmer gently 8–10 minutes until vegetables have wilted and flavors meld.
5. Add softened glass noodles to the pot, gently turning them through the braising liquid so they absorb sauce. Simmer uncovered 3–5 minutes until noodles are heated through and liquid is mostly absorbed.
6. Finish with sesame oil, adjust seasoning with white pepper or a little extra soy if needed. Garnish with sliced scallions and serve hot with steamed rice.