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Stir-Fried Fresh Rice Noodles with Pork Gravy

A comforting bowl of stir-fried fresh rice noodles with savory pork gravy, perfect for family dinners or quick weeknight meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 12 oz pork butt (shoulder), sliced into bite-sized pieces Tender and flavorful cut. Can substitute with chicken thighs or tofu.
  • 1 tablespoon soy sauce Low-sodium recommended.
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 2 tablespoons tapioca starch or cornstarch
  • 1 large egg white Adds tenderness to the pork.
For the Noodles and Gravy
  • 25 oz fresh wide rice noodles Fresh noodles are best, but dried noodles can be used.
  • 1 teaspoon black soy sauce Adds depth of flavor.
  • 1 tablespoon neutral oil (for cooking)
  • 2 tablespoons neutral oil (for gravy)
  • 6 cloves garlic, chopped
  • 3 tablespoons Thai fermented soybean paste (or low sodium miso)
  • 3 cups unsalted pork stock
  • 1 and 1/2 tablespoons soy sauce
  • 1 tablespoon Golden Mountain Sauce (or substitute Maggi Seasoning)
  • 1 and 1/2 tablespoons sugar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground white pepper
  • 7 oz Chinese broccoli (gai lan), stems thinly sliced, leaves roughly chopped Substitutes like bell pepper or snow peas can be used.
  • 1/4 cup tapioca starch For thickening the gravy.
  • 1/4 cup water Used for the slurry.
  • Chili vinegar (optional) For added heat.
  • Roasted chili flakes (optional) For extra flavor.

Method
 

Preparation
  1. Marinate the Pork: In a bowl, mix the pork with soy sauce, oyster sauce, toasted sesame oil, sugar, white pepper, tapioca starch, and egg white. Let it sit for at least 20 minutes.
  2. Prepare Chili Vinegar (Optional): If desired, thinly slice hot peppers and place them in a small bowl. Cover with white vinegar and set aside.
Cooking
  1. Cook the Noodles: In a large wok, heat 1 tablespoon of neutral oil over medium-high heat. Toss the fresh rice noodles with black soy sauce until browned, about 3-4 minutes. Remove the noodles and set aside.
  2. Make the Gravy: In the same wok, add 2 tablespoons of neutral oil. Sauté garlic until golden, then add fermented soybean paste. Deglaze with pork stock, let reduce slightly, then add soy sauce, Golden Mountain Sauce, and sugar.
  3. Incorporate Pork and Veggies: Add the marinated pork to the gravy. Stir in Chinese broccoli stems and cook until bright green, about 2-3 minutes.
  4. Thicken the Gravy: Mix 1/4 cup tapioca starch with 1/4 cup water to create a slurry. Stir into the boiling sauce to thicken. Adjust seasoning as needed.
  5. Serve: Divide noodles into bowls and ladle gravy with pork and veggies over them. Drizzle with chili vinegar and garnish with chili flakes if desired.

Notes

For best results, do not rush the marination time for pork. Leftovers can be stored in the fridge for up to 3 days. Can be frozen for up to 2 months.