Fried Big Noodles with Thick Sauce and Pork
Raad Nah Muu - ราดหน้าหมู
Description
This dish is usually eaten as a snack and can be made with any vegetables you like. It has a thick gravy-like sauce which makes it different from some of the other stir-fried noodle dishes.
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Recipe Tags |
Ingredients
| 500 | g | flat noodles |
| 15 | ml | sweet soy sauce |
| 60 | ml | oil |
| 250 | g | pork - thinly sliced ( thinly sliced) |
| 45 | ml | oil. |
| 3 | clv | garlic (chopped) |
| 100 | g | cauliflower (cut into bite sized pieces (can also use broccoli, carrots, peas, mushrooms) ) |
| 500 | ml | chicken stock ( or water) |
| 30 | g | tapioca flour (dissolved in 45mls (2 tablespoons) water) |
| Sauce | ||
| 30 | ml | fish sauce |
| 30 | ml | oyster sauce |
| 30 | ml | soya bean paste |
| 1⁄2 | t | pepper |
| 10 | g | sugar |
Instructions
Mix the noodles and sweet soy sauce together. Put the oil into a wok and fry the noodles on a medium heat for about 2-3 minutes. Set aside.
Put the oil for the sauce into a wok and fry the garlic on a high heat until it starts to turn golden brown. Add the pork and fry for about 3 minutes until the pork is cooked. Then add the cauliflower and keep stirring and add the stock. Add the sauce ingredients and stir-fry for 2 minutes. Add the tapioca flour and bring to the boil. Cook for about 1 minute until the sauce is thick.
Divide the noodles into 4 portions and pour the sauce over them and serve with chilli powder and chillies in vinegar.