Rad Nah ราดหน้าหมูหมัก (Rice Noodles in Gravy)

  • 500 gm (½ lb) Chinese broccoli; collard greens; standard broccoli or kohl rabi
  • 2 tablespoons Dark Soy Sauce
  • 350 gm (¾ lb) Fresh Flat Rice Noodles or 250 gm(~½ lb) of Dried Flat Rice Noodles.
  • 2 cloves garlic
  • 2 tablespoons Mushroom Soy Sauce
  • 2 tablespoons sugar
  • 4 tablespoons tapioca flour
  • 6 tablespoons vegetable oil
  • 650 ml (2½ cups) water
  • 1 tablespoon Yellow Bean Sauce
  • 125 gm (¼ lb) thinly sliced *pork 
  1. Coat the pork with 1 tablespoon of tapioca flour. Mince garlic. 
  2. In a bowl, add water to the rest of flour. Cut up the greens into 10 cm (2 in) pieces.
  3. Slice the noodles into 1 to 2 cm (½ to 1 in) wide strips. Break the clumped noodles into strands.
  4. Heat up 4 tablespoons of oil in a seasoned pan. When the oil is ready, put in the noodles and stir. Add 2 tablespoons of dark soy sauce on the noodles. Stir again until all the noodles are broken into pieces. Keep stirring for 5 more minutes. Remove from heat and set the cooked noodles aside.
  5. In a pot or pan that is big enough to hold all the ingredients, heat up the rest of the oil. Add minced garlic and pork. Stir for a minute or so. 
  6. Add the flour water. Stir quickly to prevent clumping. When cooked, the flour will turn from white to clear. 
  7. Add soy sauce, yellow bean sauce and sugar. Stir. 
  8. You can adjust the thickness of the gravy up or down by adding more of the flour slurry or water. When you add water, adjust the sugar, soy sauce. 
  9. Taste for seasoning and adjust if needed. 
  10. Add the greens. Stir quickly and turn the heat off. 
  11. Put noodles in deep plates and top with the gravy. Sprinkle some ground white pepper. Serve hot.
  12. Serve with sugar, fish sauce, chillies pickled in white vinegar and ground chillie powder for your personal taste.