Dark Soy Noodles with Pork Gravy ราดน้าหมู.

Dark Soy Noodles with Pork Gravy ราดน้าหมู.

Thick fresh rice noodles marinated in dark soy sauce, tossed in a smoking wok for that all- important charred flavour, served in rich Asian spiced pork gravy. Another popular Thai street food snack, where a whole restaurant is designated to serve just this one dish (with different varieties of meats and noodles). My version is edging on fusion, Thai kale is hard to come by and therefore seasonal brussels sprouts came to the rescue. The sprouts are cooked in a fiery heat resulting in a smoky, charred and slightly bitter deliciousness.

Preparation:

Thickly slice 400g fresh rice noodles.

(Use any noodles you like, if using dry noodles, pre-cook according to package instructions).

Toss the noodles in

-1tbsp dark soy,

-1tbsp vegetable oil.

The pork.

250g thinly sliced pork fillet.

The vegetables.

-2 cloves chopped garlic.

-250g sliced Brussels sprouts.

In a wok, on extremely high heat, add

-the dressed noodles.

Stir fry for 2 minutes or so until charred.

Remove from the wok.

Leave aside.

Leaving the wok on the heat, add

-1tbsp vegetable oil.

Leave to heat for 10 seconds or so, add

-the sliced pork.

Cook, stirring for around 20 seconds, add

-the garlic.

Continue to cook until the pork cook through.

Remove the pork from the wok, add

-the sprouts.

Cook, stirring on high heat until charred, add

-1tsp cornflour,

-1tbsp oyster sauce,

-2tbsp soy sauce,

-250ml water.

Mix well and bring up to the boil, add

-the pork.

Stir to combine.

Spoon over the noodles.

Great accompaniments to this noodle dish include,

-fresh chillies,

-chilli flakes,

-vinegar,

-touch of sugar.