Recipe by Sue Lau
Thai Rice Noodle with Meat & Broccoli Sauce. Adapted from a recipe by JT Hill.
Top Review by Sandi (From CA)
Mmm! Not like the restaurant versions I've had, but still very nice. I think I'd opt for a more tender green than gai lan (or at least what they called gai lan in the Asian grocery store nearby) because it was pretty tough to chew. And there are so many similar vegetables to choose from that wouldn't deviate too far from this recipe's essence. The gravy was delightful and I found myself letting a forkful of rice migrate over to the gravy so I could nab some more! Thank you for this recipe, Sue, which I can experiment with easily.
- 7 ounces wide rice noodles
- 1⁄2 lb pork or 1⁄2 lb beef or 1⁄2 lb chicken
- 2 heads gai lan
- 3 -4 garlic cloves, chopped
- 4 -8 ounces chicken broth or 4 -8 ounces water
- 1 -2 tablespoon cornstarch
- 2 -4 tablespoons sweet black soy sauce
- 1 tablespoon preserved black bean, lightly rinsed
- 1⁄2 teaspoon black pepper
- 1 teaspoon sugar (optional)
- 1 tablespoon fish sauce
Directions See How It's Made
- Pre-soak rice noodle in warm water for at least an hour, then drain.
- Cut gai lan into bite-size pieces, peeling and cutting stems.
- Thinly cut pork, beef or chicken into bite-sized pieces. Add a splash of fish sauce, pepper, and lightly coat with cornstarch.
- In a frying pan brown the noodles in oil.
- As you stir-fry the noodles, pour in about 2-4 tablespoonful of thick sweet black soy sauce.
- Stir thoroughly to coat noodles, remove and set aside on serving plates.
- Wipe the pan clean and pour in about 2 tablespoonful of oil and lightly brown garlic and black beans.
- Stir in meat for about a minute, then add in the broccoli.
- After about 3-4 more minutes, pour in about 1/2 - 1 cup chicken broth and flavor with fish sauce.
- Bring sauce to a boil and slowly add cornstarch solution, stir until thicken.
- Pour sauce over noodles, adding a teaspoon or more of sugar if so desired.