Recipe originated from:

Time: Prep 15 min, Cook 15 min (Noodles soak for 2 hrs, pork marinates for ~ 1 hr)

Servings: 6

Level: Easy



  • 1 24-oz package rice cake nian goh noodles
  • 4 dried Chinese black mushrooms (or 8 fresh shiitake mushrooms)
  • 2 tspoons soy sauce as well as 2 tblspoons soy sauce
  • freshly ground black pepper
  • pinch of sugar
  • 1 tspoon Chinese rice wine
  • 1 tspoon cornstarch
  • 8 ounces pork, cut into thin strips
  • 2 tblspoons oil
  • 6 ounces Chinese Napa Cabbage, shredded
  • 1 6-oz can julienne cut bamboo shoots, drained
  • 1/4 cup chicken/vegetable broth
  • Additional: Sriracha, Vegetarian mushroom flavored stir-fry sauce


  • In a large bowl, soak the rice cakes for 2 hrs until softened
  • In a medium bowl, combine 2 tspoons soy sauce, black pepper, sugar, rice wine, cornstarch
  • Marinate the pork in the sauce for 20 min or longer in the fridge
  • Drain the rice cakes
  • Heat a wok/saute pan over high heat. When hot, add the cooking oil.
  • Add the pork and cook until browned and almost cooked through
  • Add in mushrooms and bamboo shoots and stir fry for 1 min
  • Add the cabbage and stir fry for 2 min
  • Mix in the soy sauce
  • Add the rice cakes and pour in the broth
  • Cover and lower the heat to medium-low
  • Cook until rice cakes have browned a little and are softened (You might have to stir in b/w)
  • Add additional soy sauce, sriracha, and stir-fry sauce as needed


  • I originally tried the dish without the sriracha and stir-fry sauce, but it was a bit under-seasoned
  • Simple, healthy, and very filling