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CuisineAsianChineseStir FryPorkHigh-FiberHigh-ProteinUnder 1 HourOne-Pot or PanWokStove TopFusionWeeknightDinnerDairy-Free

Pork Red Na (Noodles And Gravy)

Steven Handley
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Pork Red Na (Noodles And Gravy)
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Pork Red Na (Noodles And Gravy)

Ingredients

for 4 servings

  • ½ lb pork shoulder (425 g), thinly sliced
  • 1 lb rice noodle (450 g)
  • 2 teaspoons dark soy sauce
  • 2 tablespoons rapeseed oil
  • ½ lb broccoli (200 g)
  • pickled chily, for garnish
  • fried shallot, for garnish

For the Pork Marinade:

  • 2 tablespoons cornstarch
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon white pepper
  • 1 egg white
  • 1 teaspoon chinese cooking wine

For The Sauce:

  • 2 tablespoons sesame oil
  • 5 cloves garlic, finely chopped or pressed
  • 2 tablespoons yellow soybean paste
  • 2 cups unsalted chicken stock (500 mL)
  • 2 teaspoons dark soy sauce
  • 1 tablespoon palm sugar
  • 2 tablespoons cornstarch

Nutrition Info

  • Calories 818
  • Fat 29g
  • Carbs 110g
  • Fiber 4g
  • Sugar 6g
  • Protein 27g

Estimated values based on one serving size.

Preparation

  1. Combine marinade ingredients in a large bowl and once whisked together, add pork and marinate overnight.
  2. Soak noodles in warm water before separating out. Drain noodles, then add dark soy sauce and mix around with your hands.
  3. Heat wok or large non-stick pan to medium-high heat. Add 1 tbsp of rapeseed oil, once oil is shimmering, add half the noodles. Fry the noodles until they crisp up in places and char in places. Repeat this with the remaining noodles.
  4. Wipe wok clean with paper towel, add sesame oil. Stir in garlic and soy bean paste. Cook until garlic begins to brown.
  5. Add stock, soy sauce and palm sugar and bring to a boil.
  6. Whisk cornstarch into a glass of water
  7. Add the pork to the boiling sauce (must be boiling so the coating on the pork doesn’t come off)
  8. And simmer for one minute before adding the broccoli.
  9. Simmer for 3-4 more minutes.
  10. Stir in corn starch mix, cook off until sauce thickens and glistens.
  11. Serve over the rice noodles, adding chilli and shallots to garnish.
  12. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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