Name: Stir-Fried Fresh Rice Noodles with Pork Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southeast Asian
Ingredients: 12 oz pork butt (shoulder) – sliced into bite-sized pieces; 1 tablespoon soy sauce – for marinating the pork; 1 tablespoon oyster sauce – enhances the umami flavor; 1 teaspoon toasted sesame oil – adds depth to the marinade; 1/2 teaspoon sugar – counteracts savory flavors; 1/4 teaspoon white pepper – for gentle warmth; 2 tablespoons tapioca starch or cornstarch – for a velvety sauce; 1 large egg white – helps tenderize the pork; 25 oz fresh wide rice noodles – the star of the dish!; 1 teaspoon black soy sauce or dark soy sauce – for color and flavor; 1 tablespoon neutral oil – for cooking the noodles; 2 tablespoons neutral oil – for making the gravy; 6 cloves garlic – chopped, brings aromatic goodness; 3 tablespoons Thai fermented soybean paste (tao jiew) or low sodium miso – adds a unique savory punch; 3 cups pork stock, unsalted – for a rich gravy base; 1 and 1/2 tablespoons soy sauce – seasoning for the gravy; 1 tablespoon Golden Mountain Sauce or substitute – enhances sauce complexity; 1 and 1/2 tablespoons sugar – balances the flavors; 1 teaspoon toasted sesame oil – for added richness; 1/2 teaspoon ground white pepper – adds warmth to the gravy; 7 oz Chinese broccoli (gai lan) – stems thinly sliced on a bias; 1/4 cup tapioca starch – for thickening the gravy; 1/4 cup water – to mix into the starch slurry; Chili vinegar (optional) – for serving; Roasted chili flakes (optional) – add as desired for spiciness

Description

A comforting dish of tender pork and fresh rice noodles in a rich, savory gravy.

Ingredients

Scale

12 oz pork butt (shoulder) – sliced into bite-sized pieces
1 tablespoon soy sauce – for marinating the pork
1 tablespoon oyster sauce – enhances the umami flavor
1 teaspoon toasted sesame oil – adds depth to the marinade
1/2 teaspoon sugar – counteracts savory flavors
1/4 teaspoon white pepper – for gentle warmth
2 tablespoons tapioca starch or cornstarch – for a velvety sauce
1 large egg white – helps tenderize the pork
25 oz fresh wide rice noodles – the star of the dish!
1 teaspoon black soy sauce or dark soy sauce – for color and flavor
1 tablespoon neutral oil – for cooking the noodles
2 tablespoons neutral oil – for making the gravy
6 cloves garlic – chopped, brings aromatic goodness
3 tablespoons Thai fermented soybean paste (tao jiew) or low sodium miso – adds a unique savory punch
3 cups pork stock, unsalted – for a rich gravy base
1 and 1/2 tablespoons soy sauce – seasoning for the gravy
1 tablespoon Golden Mountain Sauce or substitute – enhances sauce complexity
1 and 1/2 tablespoons sugar – balances the flavors
1 teaspoon toasted sesame oil – for added richness
1/2 teaspoon ground white pepper – adds warmth to the gravy
7 oz Chinese broccoli (gai lan) – stems thinly sliced on a bias
1/4 cup tapioca starch – for thickening the gravy
1/4 cup water – to mix into the starch slurry
Chili vinegar (optional) – for serving
Roasted chili flakes (optional) – add as desired for spiciness

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Instructions

Marinate the pork: Combine pork with soy sauce, oyster sauce, toasted sesame oil, sugar, white pepper, tapioca starch, and egg white. Let it marinate for at least 20 minutes.
Prepare the noodles: Toss wide rice noodles with black soy sauce. Heat 1 tablespoon of neutral oil in a hot wok, and add noodles. Char lightly for 2-3 minutes, then set aside.
Make the gravy: In the same wok, add 2 tablespoons of neutral oil and sauté garlic until fragrant (about 30 seconds). Add fermented soybean paste and stir-fry for another minute. Deglaze with pork stock and mix in soy sauce, Golden Mountain sauce, and sugar. Bring to a boil.
Thicken the gravy: Whisk together 1/4 cup tapioca starch and 1/4 cup water to form a slurry. Slowly add into the boiling gravy, stirring continuously until thickened—about 1-2 minutes.
Add the pork and greens: Introduce the marinated pork and sliced Chinese broccoli to the gravy. Cook until pork is tender and greens are vibrant—about 4-5 minutes.
Serve: Layer charred noodles in a platter and ladle pork gravy on top. Serve with chili vinegar and roasted chili flakes if desired. Enjoy!

Notes

Prep all ingredients before cooking as stir-frying goes fast. Ingredient substitutions are possible for dietary preferences.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Southeast Asian

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 8g
Sodium: 800mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 80g
Fiber: 4g
Protein: 30g
Cholesterol: 60mg