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Stir-Fried Fresh Rice Noodles with Pork Gravy

A comforting dish of freshly stir-fried rice noodles topped with savory pork gravy, perfect for family dinners or special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southeast Asian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Pork Marinade
  • 12 oz pork butt (shoulder), sliced into bite-sized pieces For a leaner option, you can use chicken or tofu.
  • 1 tbsp soy sauce Use low-sodium for a healthier twist.
  • 1 tbsp oyster sauce High-quality sauces can elevate the dish.
  • 1 tsp toasted sesame oil
  • 1/2 tsp sugar
  • 1/4 tsp white pepper
  • 2 tbsp tapioca starch or cornstarch
  • 1 large egg white
For the Noodles
  • 25 oz fresh wide rice noodles Recommended brand is 'Thai Kitchen'.
  • 1 tsp black soy sauce or dark soy sauce
  • 1 tbsp neutral oil Like canola or grapeseed oil, for frying.
For the Gravy
  • 2 tbsp neutral oil For making the gravy.
  • 6 cloves garlic, chopped
  • 3 tbsp Thai fermented soybean paste (tao jiew) or low-sodium miso
  • 3 cups pork stock, unsalted
  • 1 and 1/2 tbsp soy sauce
  • 1 tbsp Golden Mountain Sauce Or substitute with Maggi Seasoning or oyster sauce.
  • 1 and 1/2 tbsp sugar
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground white pepper
Additional Ingredients
  • 7 oz Chinese broccoli (gai lan), ends trimmed
  • 1/4 cup tapioca starch
  • 1/4 cup water
  • to taste Chili vinegar (optional)
  • to taste Roasted chili flakes (optional)

Method
 

Marinade the Pork
  1. Mix the pork with soy sauce, oyster sauce, sesame oil, sugar, white pepper, and egg white. Let it sit for at least 20 minutes, or even up to a day ahead for maximum flavor.
For the Chili Vinegar
  1. Thinly slice your hot peppers of choice, then cover them with a splash of white vinegar. Let them marinate for at least 15 minutes for that zesty kick!
Cook the Noodles
  1. In a large wok or nonstick frying pan over high heat, toss together the rice noodles and black soy sauce. Add 1 tablespoon of neutral oil, then spread the noodles out. Allow them to char on one side for about 3-4 minutes before flipping. Set aside.
For the Gravy
  1. Using the same wok, heat the remaining oil over medium heat. Add chopped garlic and fermented soybean paste and sauté until the garlic turns golden brown (about 1-2 minutes). Deglaze with the pork stock, then stir in soy sauce, Golden Mountain Sauce, sugar, white pepper, and sesame oil. Bring to a boil!
Thicken the Sauce
  1. In a bowl, mix the tapioca starch with water to create a slurry. Once the sauce is boiling, add the marinated pork and stir in the Chinese broccoli. Gradually mix in half the starch slurry and stir until the sauce thickens to your desired consistency, about 1-2 minutes. Adjust seasoning as needed.
To Serve
  1. Divide the noodles into bowls and ladle the savory gravy generously on top. Garnish with chili vinegar and roasted chili flakes for an extra kick if desired. Enjoy your creation!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to retain texture. Prepare the pork marinade a day in advance for better flavor penetration.