Rad Na

🛒 Ingredients

• Wide fresh rice noodles 200 g · 260 kcal
• Dark soy sauce 15 g · 10 kcal
• Vegetable oil 28 g · 240 kcal
• Pork loin, thinly sliced 100 g · 140 kcal
• Cornstarch 12 g · 40 kcal
• Light soy sauce 28 g · 18 kcal
• Oyster sauce 28 g · 25 kcal
• Garlic, minced 3 g · 4 kcal
• Chinese broccoli (Gai Lan) 150 g · 40 kcal
• Chicken stock 250 g · 25 kcal
• Fish sauce 15 g · 10 kcal
• Granulated sugar 4 g · 15 kcal
• White pepper 1 g · 0 kcal
• Water 30 g · 0 kcal

👨‍🍳 Instructions

1. Marinate the thinly sliced pork with a portion of light soy sauce, oyster sauce, cornstarch, and white pepper for at least 15 minutes.
2. In a hot wok or large pan, heat half of the vegetable oil. Add wide fresh rice noodles and dark soy sauce, stir-frying until lightly charred and fragrant, then set aside.
3. In the same wok, add the remaining vegetable oil and sauté minced garlic until fragrant. Add the marinated pork and stir-fry until cooked through.
4. Add Chinese broccoli to the wok and stir-fry briefly until it turns bright green.
5. Pour in chicken stock, remaining light soy sauce, oyster sauce, fish sauce, granulated sugar, and white pepper. Bring the gravy to a simmer.
6. Stir in the cornstarch slurry, continuously stirring until the gravy thickens to your desired consistency.
7. Pour the hot gravy with pork and vegetables over the stir-fried noodles. Serve immediately, optionally with chili flakes, vinegar, and extra sugar on the side.