Silky Gravy Noodles with Charred Wide Rice Noodles
Smoky, wok-charred wide rice noodles smothered in a glossy, savory gravy packed with tender sliced pork, Chinese broccoli, and a touch of fermented soybean depth. The contrast between the slightly crispy noodle edges and the silky, thickened sauce is pure comfort food magic.
Ingredients
- 1 lb fresh wide rice noodles (sen yai), separated
- 8 oz pork loin or chicken breast, thinly sliced
- 1 bunch Chinese broccoli (gai lan), cut into 2-inch pieces, stems and leaves separated
- 3 cloves garlic, minced
+ 11 more ingredients
Instructions
If the fresh noodles are stuck together, gently microwave them for 30 seconds to loosen. Separate them into wide strips. Toss with the dark soy sauce so each noodle is lightly stained.
Heat 1 tablespoon of oil in a wok over the highest heat possible. Add the noodles in a single layer and let them sit undisturbed for 2 minutes to develop a char on the bottom. Flip sections and char the other side for another minute. Transfer to a serving plate.
Add the remaining oil to the wok. Stir-fry the garlic for 10 seconds, then add the sliced pork. Stir-fry until the meat is just cooked through, about 2 minutes.
Add the Chinese broccoli stems first and stir-fry for 1 minute, then add the leaves. Cook for 30 seconds.
Add the fermented soybean paste and mash it into the mixture. Pour in the oyster sauce, soy sauce, sugar, and chicken broth. Bring to a boil.
Give the cornstarch slurry a stir (it settles fast) and pour it into the boiling broth while stirring constantly. The gravy should thicken within 30 seconds to a glossy, coating consistency.
Taste the gravy and adjust -- it should be savory with a hint of sweetness. Add white pepper generously.
Pour the hot gravy and all its contents directly over the charred noodles on the plate. Serve immediately with vinegar, dried chile flakes, and extra sugar on the side for diners to season to taste.
Nutrition Estimate
Per serving • Estimated by Blinner AI