Pork Red Na Noodles And Gravy Recipe By Tasty Food

PORK RED NA (NOODLES AND GRAVY) RECIPE BY TASTY

Steps:

• Combine marinade ingredients in a large bowl and once whisked together, add pork and marinate overnight.
• Soak noodles in warm water before separating out. Drain noodles, then add dark soy sauce and mix around with your hands.
• 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.
• Wipe wok clean with paper towel, add sesame oil. Stir in garlic and soy bean paste. Cook until garlic begins to brown.
• Add stock, soy sauce and palm sugar and bring to a boil.
• Whisk cornstarch into a glass of water
• Add the pork to the boiling sauce (must be boiling so the coating on the pork doesn't come off)
• And simmer for one minute before adding the broccoli.
• Simmer for 3-4 more minutes.
• Stir in corn starch mix, cook off until sauce thickens and glistens.
• Serve over the rice noodles, adding chilli and shallots to garnish.

THAI RAD NAH NOODLES IN GRAVY MY VERSION

Steps:

• 1. Place the pork tenderloin in a dish and sprinkle the baking soda over it and lightly massage it over all the pieces. Let it sit for 20 minutes. Rinse well and then through it in boiling water for about 1 minute. Drain and run under cold water to stop the cooking process. This will make the pork very tender. Set aside
• 2. Cook the noodles according to package directions. Drain and stir in the dark soy sauce. Set aside. Mix the pork stock with the rice flour and brown sugar. set aside.
• 3. Add oil to a Wok or large skillet. Add the garlic and cook 30 seconds. Add the pork and bok choy stems and cook 2 minutes. Add the mushroom soy sauce and yellow bean sauce. Cook 1 minute. Pour in the pork stock and bring to a boil and let thicken. Stir in the noodles and green parts of bok choy. Cook 2 minutes. Serve immediately

RICE NOODLES WITH PORK AND GINGER VEGETABLES

Steps:

• Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, season the pork generously with salt and pepper; set aside. Whisk the chicken broth and cornstarch in a medium bowl; set aside.
• Heat a large nonstick skillet over high heat. Add 1 tablespoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 1 tablespoon vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring, 2 minutes.
• Add the vegetables to the skillet and cook, stirring occasionally, until they start softening, about 2 minutes. Add the broth mixture and 1 teaspoon salt; bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables are crisp-tender, about 3 minutes.
• Return the pork to the skillet along with the noodles and stir to warm through. Remove from the heat and stir in the scallion greens, herbs and lime juice.

PORK AND NOODLES

Steps:

• In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.

THAI NOODLES IN GRAVY - RED NAH

Steps:

• Coat the chicken and pork well with the flour.
• Mix the garlic and 2 cups of water with the remaining flour and mix well.
• Heat a wok or large fry pan and add the oil. Fry the meat in small batches until brown. When finished drain the excess oil and add the flour and water mixture and add all the meat.
• Turn to a low heat until a gravy mixture is formed. To thicken the gravy add a little more flour and water in a light paste form.
• In a large saucepan cook the noodles as per instructions on the packet.
• Mix the soy sauce with the sugar and mix the yellow bean paste with a little hot water then mix into the meat mix.
• 5 minutes before serving add the Chinese broccoli.
• Mix in the noodles and serve.
• NOTE:.
• yellow bean paste isn't necessarily yellow. it is made with yellow soy beans. you can find it in Asian stores.