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3 tbsp vegetable oil
300g (10.6 oz) fresh rice noodles*
1 tsp dark soy sauce
2 garlic cloves, finely chopped
100g (3.5 oz) gai lan (Chinese broccoli) or any Asian greens you prefer, sliced
3 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
200g (7 oz) pork fillet, thinly sliced
2 tbsp cornflour mixed with 2 tbsp water
¼ tsp ground white pepper
chilli power to serve
Chilli vinegar:
1 long red chilli, sliced
¼ cup white vinegar
For the chilli vinegar, combine ingredients in a small bowl. Set aside.
Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over high heat. Add the rice noodles and stir-fry for a minute. Add the dark soy sauce and stir-fry for another minute. Transfer noodles to a serving plate.
In the same pan, heat the remaining 2 tablespoons of oil. Add the garlic and stir-fry for 30 seconds. Add the gai larn and stir-fry for another 30 seconds. Add 1 cup of water, fish sauce, oyster sauce and sugar. Stir to combine. Then add the pork and cook for 2-3 minutes or until just cooked through. Then stir through the cornflour mixture and white pepper. Cook until thickened. Pour pork and gravy over the noodles.
Serve with the chilli vinegar and chilli powder.
– Dried rice noodles or cooked egg noodles can be used here too.
Mortar and Pestle
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