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Stir-Fried Fresh Rice Noodles with Pork Gravy

A comforting dish of tender pork and chewy rice noodles enveloped in a rich, glossy gravy, perfect for family gatherings and meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Pork Marinade
  • 12 oz pork butt (shoulder), sliced into bite-sized pieces Use well-marbled pork for juiciness.
  • 1 tablespoon soy sauce Brands like Kikkoman yield consistent quality.
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 2 tablespoons tapioca starch or cornstarch
  • 1 large egg white
For the Noodles
  • 25 oz fresh wide rice noodles Dried rice noodles can be used as a substitute.
  • 1 teaspoon black soy sauce or dark soy sauce
For the Gravy
  • 1 tablespoon neutral oil
  • 2 tablespoons neutral oil (for gravy)
  • 6 cloves garlic, chopped
  • 3 tablespoons Thai fermented soybean paste (tao jiew) or low sodium miso
  • 3 cups pork stock, unsalted
  • 1 and 1/2 tablespoons soy sauce
  • 1 tablespoon Golden Mountain Sauce or Maggi Seasoning or oyster sauce
  • 1 and 1/2 tablespoons sugar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground white pepper
For the Vegetables
  • 7 oz Chinese broccoli (gai lan), stems thinly sliced, leaves roughly chopped
For Thickening
  • 1/4 cup tapioca starch
  • 1/4 cup water
Optional Enhancements
  • chili vinegar optional
  • roasted chili flakes optional

Method
 

Marinade the pork
  1. In a bowl, combine the sliced pork with soy sauce, oyster sauce, sesame oil, sugar, white pepper, tapioca starch, and egg white. Mix well and let the pork marinate for at least 20 minutes.
Chili Vinegar
  1. For a spicy kick, thinly slice hot peppers and add them to a small bowl. Cover with white vinegar, letting them sit while you prepare your noodles.
Cook the noodles
  1. Toss the fresh wide rice noodles with black soy sauce until evenly coated. Heat 1 tablespoon of neutral oil in a large pan or wok and add the noodles, lightly charring them for about 3-4 minutes until they have crispy edges. Set aside.
For the Gravy
  1. In the same pan, heat 2 tablespoons of neutral oil over medium heat. Add the chopped garlic and fermented soybean paste, cooking until golden (around 1-2 minutes). Carefully deglaze with pork stock, scraping up any bits stuck to the bottom. Stir in the remaining gravy ingredients and bring to a boil.
Thickening
  1. Make a slurry with the tapioca starch and water. Stir it into the gravy, mixing thoroughly until it thickens (about 2-3 minutes). Taste and adjust seasoning as necessary.
To serve
  1. Divide the charred noodles into bowls, generously ladle over the gravy, and top with chopped gai lan. Serve with optional chili vinegar and roasted chili flakes to taste.

Notes

Keep an eye on your garlic! It can go from golden to burnt in an instant.