Noodles in Gravy2013-04-19
- Yield : 2
- Servings : 2
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
A good one has tender pork with soft chewy noodles and plenty of gravy. You can substitute any meats, tofu or seafood for the pork and try collard greens, broccoli, or kohl rabi if you were not be able to find Chinese broccoli.
- 250 g Chinese broccoli
- 150 g pork (thinly sliced)
- 2 tablespoons dark soy sauce
- 300 g fresh flat rice noodles
- 3 garlic cloves
- 2 tablespoons mushroom soy sauce
- 4 tablespoons tapioca flour
- 6 tablespoons cooking oil
- 1 tablespoon yellow bean sauce
- 2 tablespoons sugar
- 3 cups water
Take a thinly sliced pork and coat with 1 tablespoon of tapioca flour.
Mince garlic. In a bowl, add water to the rest of flour. This will be the base for sauce. Cut up the Chinese broccoli into 5 cm-pieces.
Slice the noodles into 2 cm wide strips. Break the clumped noodles into strands.
Put the separated noodles and 2 tablespoons of dark soy sauce in a microwaveable bowl and mix well. Then microwave it for 5 minutes or until soft.
To cook meat and gravy take a large sized sauce pan and put all the ingredients, heat up the rest of the oil. Add minced garlic and pork. Stir for a minute or so until the pork is getting cooked. Add the flour water. Stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. Add soy sauce, yellow bean sauce and sugar and stir again. When the sauce is bubbling, it should have a consistency of thick gravy.
When you add water, adjust the sugar, soy sauce, add Chinese broccoli. Stir quickly and turn the heat off. Don't let the greens cook for too long, or they will turn brown and won't be crunchy.
Put noodles on plates and top with the gravy. Sprinkle some ground white or black pepper and serve hot with sugar, fish sauce, peppers pickled in white vinegar and ground chili pepper.