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

Serves: 2

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 2

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories700
Total Fat32g
Saturated Fat5g
Cholesterol25mg
Sodium2800mg
Total Carbohydrate79g
Dietary Fiber3g
Sugars2g
Protein22g