Rad Na Nuer (Flat Noodles with Thick Gravy and Beef)
This noodle dish falls somewhere between soup and stir-fried noodles. It’s served with pickled jalapeños and roasted Thai chili flakes, which you can purchase from your local Asian market.
Serves: 2Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 6 ounces dried flat rice noodles
- 3 ounces thinly sliced flank steak
- 2 tsp. oyster sauce or light soy sauce
- 2 Tbsp. dark soy sauce
- 4 Tbsp. vegetable oil, divided
- 2 tsp. minced garlic
- 1 cup chicken stock
- 1 cup chopped Chinese broccoli
- 1 Tbsp. dark soy sauce
- 1 Tbsp. light soy sauce
- 1 Tbsp. soybean paste or salted soybean
- 1 Tbsp. tapioca flour
- 1 Tbsp. water
- Soak noodles in hot tap water for 15 minutes, drain and rinse with cold water.
- Marinate beef with oyster sauce or light soy sauce at room temperature while you prepare the remaining ingredients.
- Rub noodles with 2 tablespoons dark soy sauce and let sit for 3–5 minutes.
- Heat a wok or deep sauté pan over medium heat, and add 2 tablespoons oil. Stir-fry the noodles with oil at medium heat until noodles are wilted, about 1–2 minutes. Set aside.
- Heat another wok or large sauté pan over medium heat, add the other 2 tablespoons of oil, and fry garlic until brown, about 10 seconds. Add beef and stir-fry until it is halfway done, about 1–2 minutes. Add stock and bring mixture to a boil. Add broccoli and season with dark soy sauce, light soy sauce, and soybean paste. Simmer for 3 minutes.
- Mix tapioca flour with water in a mixing bowl and stir. Add the mixture to the simmering stock and stir. Pour sauce over noodles to serve.