Thai Gravy Noodles
My kuoy tew raad nah is about as comfortable as comfort food can get for someone like me. This Thai-inspired noodle dish with pork gravy does use a few special ingredients that you might only be able to find at your local Asian supermarket, such as tau chew which is a fermented soybean paste. But I promise a little bit of that salty goodness in the gravy will go a long way.
If the gai lan or Chinese broccoli isn’t easy for you to get, standard American broccoli will work just fine. If you’re able to acquire some gai lan, make sure you separate the leaves from the stems during your prep, as the stems will take more time to cook than the leaves.
As you create the Thai pork gravy, you’ll find that the stock will cause the gravy to be thinner than you’d expect. That’s why it’s necessary to have a simple cornstarch slurry ready to thicken up the pork gravy as the flavors begin to combine. Once the gravy is plated over your noodles, you’ll want to garnish with some fried garlic, white pepper, and chili vinegar sauce. No worries if you don’t have the sauce ready, I’ve got a recipe that will show you how to whip one up really easily!
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Soak the rice noodles in water and set aside.
Add cornstarch and golden mountain seasoning sauce to pork. Mix together and set aside.
Create a slurry using one part cornstarch to one part water and set aside.
In a pan, heat some oil with slices of garlic. Then add strained rice noodles, white pepper, and black soy sauce. Mix around until noodles are evenly coated and set aside.
In the same pan, sweat onions and garlic for 1-2 minutes.
Add pork and sprinkle sugar, white pepper, golden mountain seasoning, black soy sauce, and soybean paste. Gently mix.
Add stems of Chinese broccoli and a bit of stock.
As the pork and gravy thickens, add stock as needed to thin. Add cornstarch slurry to thicken.
Once pork begins to cook fully and gravy is at the desired consistency, add Chinese broccoli leaves and scallions. Cook down briefly.
Serve gravy over noodles, and sprinkle fried garlic, chili vinegar sauce, and white pepper on top.