Thai
Thai - Noodles
Pork Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g wide rice noodles
- • 250g crispy pork belly, sliced
- • 2 cups Chinese broccoli, cut into pieces
- • 2 cups chicken stock
- • 1 tbsp oyster sauce
- • 1 tbsp soy sauce
- • 1 tsp sugar
- • 2 tbsp cornflour mixed with 3 tbsp water
- • 2 cloves garlic, minced
Preparation Steps
1
Phase 1
Soak the rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Stir-fry the garlic and Chinese broccoli in a wok for 1 minute.
3
Phase 3
Add the chicken stock, oyster sauce, soy sauce, and sugar, and bring to a boil.
4
Phase 4
Stir in the cornflour slurry and simmer until the gravy turns glossy.
5
Phase 5
Pan-fry the drained noodles until the edges crisp, then slide them into a bowl.
6
Phase 6
Ladle the hot gravy over the noodles and crown with slices of crispy pork belly.