Ingredients
Noodles:
4 ounces fresh noodles or dried Rad Na noodles (thick rice noodles) reconstituted and cooled
1 tablespoon olive oil
½ teaspoon Thai fish sauce seasoning
1 teaspoon sweet black bean sauce
Vegetables:
1 tablespoon olive oil
1 teaspoon fresh garlic, chopped
2 teaspoons Chinese style fermented salted black beans
½ cup baby corn
¼ cup straw mushrooms
1 ½ cup Asian broccoli, cut into bite size pieces
Sauce:
1 cup chicken or vegetable stock
1 tablespoon oyster sauce
1 tablespoon Thai fish sauce seasoning
2 teaspoons sugar
1 tablespoon rice vinegar
¼ teaspoon ground white pepper
3 teaspoons tapioca flour or cornstarch in 3 tablespoons water
1 ½ tablespoons chilies in vinegar, finely diced
½ teaspoon dried Kee Noo chili flakes |
Method
Place olive oil in a skillet over high heat. Add noodles and stir for a minute and add fish sauce, sweet black bean sauce and stir for 2 minutes. Remove and transfer to a serving plate. Hold warm. Combine olive oil, garlic and bean condiments in a skillet over medium heat and stir for a minute. Add baby corn, straw mushrooms and stir for a minute. Add broccoli and stir for a minute. Add chicken stock, oyster sauce, fish sauce, sugar, vinegar, white pepper, and bring sauce to a boil. Dissolve tapioca in the water and slowly add to the boiling sauce mixture stirring constantly to prevent sauce from becoming lumpy. Cook for 2 to 3 minutes or until sauce thickens. Toss reserved warm noodles with sauce and vegetable mixture and serve. Add diced chilies in vinegar and chili flakes as desired.
Serves 1
This is my daughter Aisha’s favorite rice noodle. When we go out for lunch Aisha will order this dish.
- Tommy Tang
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