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Stir-Fried Fresh Rice Noodles with Pork Gravy

A comforting dish of stir-fried fresh rice noodles coated in savory pork gravy that's easy to make at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein and Main Ingredients
  • 12 oz pork butt (shoulder), sliced into bite-sized pieces Look for pork butt with marbling for tenderness.
  • 25 oz fresh wide rice noodles Fresh is key here!
  • 7 oz Chinese broccoli (gai lan), stems thinly sliced and leaves roughly chopped You can swap for bok choy, snow peas, or any seasonal greens.
Marinade
  • 1 tablespoon soy sauce
  • 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
Gravy
  • 1 teaspoon black soy sauce or dark soy sauce
  • 3 cups unsalted pork stock Chicken stock can be a substitute.
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Golden Mountain Sauce or Maggi Seasoning or oyster sauce
  • 1 1/2 tablespoons sugar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons neutral oil (for gravy)
Aromatics
  • 6 cloves garlic, chopped
  • 3 tablespoons Thai fermented soybean paste (tao jiew) Miso paste can be used for a similar umami flavor.
For Finishing
  • 1/4 cup tapioca starch + 1/4 cup water (for slurry)
  • chili vinegar (optional)
  • roasted chili flakes (optional)

Method
 

Marinating 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 it marinate for at least 20 minutes.
Preparing Ingredients
  1. For a spicy kick, thinly slice hot peppers and add them to a small bowl covered with white vinegar; let them sit while you prepare your noodles.
Cooking the Noodles
  1. Toss the fresh wide rice noodles with black soy sauce until evenly coated.
  2. 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 develop crispy edges. Set them aside.
Making the Gravy
  1. In the same pan, heat 2 tablespoons of neutral oil over medium heat. Add chopped garlic and fermented soybean paste, cooking until golden (around 1-2 minutes).
  2. Carefully deglaze with pork stock, scraping up any bits stuck to the bottom.
  3. Stir in the remaining gravy ingredients and bring to a boil.
  4. Make a slurry with tapioca starch and water; stir it into the gravy, mixing thoroughly until it thickens, about 2-3 minutes. Taste and adjust seasonings as necessary.
Finishing Touch
  1. Divide the charred noodles into bowls, generously ladle over the gravy, and top with chopped gai lan.
  2. Serve with optional chili vinegar and roasted chili flakes to taste.

Notes

This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days. The noodles may soak up the gravy, so add a splash of water when reheating. For best results, marinate pork for at least 20 minutes, or overnight for enhanced flavor.