Thai cuisine · Dough, Pasta & Rice

Stir-Fried Noodles in Gravy

Pan-fried wide rice noodles under a thick soy sauce with beef and Chinese broccoli, thickened with tapioca starch.

Ingredients · for 4 servings

• 400 g wide rice noodles
• 300 g beef
• 300 g Chinese broccoli (or regular broccoli)
• 4 garlic cloves
• 3 tbsp fermented soybean paste (taucheo)
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1 tsp sugar
• 3 tbsp tapioca starch (or cornstarch)
• 600 ml chicken stock
• 4 tbsp oil

Instructions

1. Cut the beef across the grain into thin slices and marinate with the light soy sauce and 1 tsp of the tapioca starch for 15 min.
2. Cut the Chinese broccoli into 5 cm lengths and halve the thick stalks lengthwise, finely chop the garlic, and stir the remaining starch smooth with 6 tbsp cold water.
3. Heat 2 tbsp oil in a wok until very hot and fry the noodles with 1 tbsp dark soy sauce for 2–3 min. until the edges show some char; divide among four plates.
4. Heat the remaining oil, fry the garlic and soybean paste for 30 sec., add the meat and stir-fry over high heat for 2 min.
5. Add the broccoli, chicken stock, oyster sauce, remaining dark soy sauce and sugar, simmer for 3 min., then stir in the mixed starch and cook for 1 min. until the sauce turns thick and glossy on the back of a spoon.
6. Pour the hot sauce over the fried noodles and serve immediately, while the noodles still carry their charred aroma.