The Secret to Making Perfect Rice Noodles

Choose thicker dried rice noodles for a chewier texture.

Soak the noodles overnight in cold water in the refrigerator.

Fill a wok with water and bring it to a complete boil.

Add soaked noodles to the boiling water and let them soak for about 1 minute until softened.

Drain the noodles completely and cover them with film wrap in a bowl for 5 minutes to develop a chewy texture.

Heat a dry wok and add a little neutral oil until it's smoking.

Add half of the garlic and half of the ginger to the oil and stir.

Add the soaked noodles to the wok and toss to coat them in oil, adding a little salt and white pepper.

Add a touch of sesame oil to the noodles.

In the same dry wok, add a little oil and then add onions, bell peppers, and black beans.

Smash the black beans in the wok to release their flavor.

Add the remaining ginger and garlic, and toss to combine.

Add roast pork to the wok and toss to heat through.

Pour in chicken stock, soy sauce, and oyster sauce, then toss to combine.

Add corn starch to the mixture and stir until the sauce tightens up.

Plate the rice noodle dish with gravy.

Equipment Needed

Spice Level:

Dietary