Thai
Thai - Noodles
Broccoli Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 250g wide dried rice noodles
- • 200g beef, sliced thin
- • 300g broccoli, cut into florets
- • 2 cups chicken stock
- • 1 tbsp fermented black bean sauce
- • 1 tbsp oyster sauce
- • 1 tbsp soy sauce
- • 2 tbsp cornflour mixed with 3 tbsp water
- • 3 cloves garlic, minced
Preparation Steps
1
Phase 1
Soak the rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Pan-fry the noodles in a little oil until lightly crisp on both sides, then transfer to a plate.
3
Phase 3
Stir-fry the garlic in oil, add the beef, and sear until browned.
4
Phase 4
Add the broccoli, chicken stock, black bean sauce, oyster sauce, and soy sauce; simmer for 3 minutes.
5
Phase 5
Stir in the cornflour slurry and simmer until the gravy thickens.
6
Phase 6
Pour the hot gravy over the noodles and serve immediately.