Sunday, April 12, 2009

Rad Na - fried wide rice noodle with gravy

Recipe courtesy of I made adjustment based on my few attempts.

Yield: 2 servings

1 tbs yellow bean sauce
2 cups water
6 tbs vegetable oil
3 tbs tapioca flour
1 tbs sugar
2 tbs mushroom soy sauce (or kikkoman)
2 cloves garlic
1 lb fresh flat rice noodles.
2 tbs dark soy sauce
2-3 stalks chinese broccoli/gai lan
1/4 lbs pork, thinly slice (optional). I used 8 medium size prawn instead.
Coat the pork using 1 tbs tapioca flour. Set aside. Mince garlic. Mixed 2 tbs tapioca flour with 1/2 cup water. This will be the based for the noodle's gravy. Cut chinese broccoli into 2 inch pieces. If broccoli has big stalk, make sure slice them crosswise to make it easier to cook later on.

Break the rice noodle into strands so they'll brown evenly when fried.

Using a non-stick pan, heat up 4 tbs of oil. Fry the noodle when oil is hot. Put in 2 tbs dark soy sauce. Stir well. Don't worry about noodle clumping up or breaking into pieces. After 5 minutes when noodle is heated through. Take noodle out and set aside.

In a pot/pan that is big enough to hold all the ingredients, heat up 2 tbs of oil. Fry garlic and pork/prawn for 1 minute. Put in chinese broccoli and stir well for 2 minutes. Pour in 2 cups of water. Seasoned with yellow bean sauce and mushroom soy sauce to taste. When the sauce starts to boil. Put in tapioca starch that has already been mixed with water a little bit at a time. Check consistency. If you like it thick, you can put more starch. Stir well until gravy becomes clear. Turn off the heat. Put in the sugar and stir.

Plate noodle and top it off with gravy. Sprinkle some white pepper powder to taste.

Enjoy !