Thai wide noodles with charred edges and crispy pork belly.
Pork belly can be replaced with sliced pork or chicken, but lose the crispy element. Broccoli stems are sweet and crunchy when properly cooked.
Sweet soy sauce (kecap manis) adds gloss; substitute with dark soy plus extra sugar. Work in small batches; never more than 2 servings at once.
Ingredients
Scale
Measurement units
- 12 oz Fresh wide rice noodles
- 6 oz Pork belly, sliced thin
- 2 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 2 whole Eggs
- 8 oz Chinese broccoli, stems and leaves separated
- 1 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Sweet soy sauce (kecap manis)
- ½ tsp White pepper
Ingredients
Scale
Measurement units
- 12 oz Fresh wide rice noodles
- 6 oz Pork belly, sliced thin
- 2 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 2 whole Eggs
- 8 oz Chinese broccoli, stems and leaves separated
- 1 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Sweet soy sauce (kecap manis)
- ½ tsp White pepper
Instructions
Prep and mix sauce
Gently separate noodles; microwave 20 seconds if stiff. Separate broccoli stems from leaves; cut stems into 2-inch pieces. Mix light soy, dark soy, oyster sauce, and sweet soy sauce.
Ingredients
- fresh wide rice noodles (12 oz)
- Chinese broccoli (8 oz)
- light soy sauce (1 tbsp)
- dark soy sauce (2 tbsp)
- oyster sauce (1 tbsp)
- sweet soy sauce (1 tbsp)
Render pork belly
Heat wok over medium-high heat (400-450°F surface). Add pork belly slices in single layer. Cook without stirring until fat renders and edges crisp, about 4 minutes. Flip and crisp other side. Transfer to plate, leaving rendered fat in wok.
Equipment
- wok
Ingredients
- pork belly, sliced (6 oz)
Stir-fry the noodles
Increase heat to highest. Add vegetable oil to rendered fat. Add garlic, stir 10 seconds. Add noodles, spread flat. Let char 30 seconds, gently toss. Repeat until noodles have charred spots, about 2 minutes. Push aside, crack eggs into cleared space, scramble briefly, fold into noodles.
Equipment
- wok
- wok spatula
Ingredients
- vegetable oil (2 tbsp)
- garlic, minced (4 clove)
- eggs (2 whole)
Finish with vegetables
Add broccoli stems, toss 30 seconds. Add leaves. Pour sauce around edge of wok. Toss until sauce coats noodles and broccoli is crisp-tender. Return pork belly, add white pepper, toss once. Serve immediately.
Equipment
- wok
Ingredients
- white pepper (½ tsp)
Before you cook
Cook notes
- • Sweet soy sauce (kecap manis) adds gloss; substitute with dark soy plus extra sugar.
- • Pork belly can be replaced with sliced pork or chicken, but lose the crispy element.
- • Broccoli stems are sweet and crunchy when properly cooked.
- • Work in small batches; never more than 2 servings at once.
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