Raad Na Moo Mak ( Crispy egg noodles with Chinese broccoli)
Prepare: 3 tbsp. vegetable oil 1/2 cup thick noodle (cut into small square pieces) 4 groups Chinese kale (peel, clean and cut diagonally) 1 tsp. fermented soybean 1 and 1/2 cup stock 1/2 tbsp. soy sauce 1 tsp. sugar 1 and 1/2 tbsp. tapioca 1/2 tsp. Thai pepper 1 tsp. black soybean sauce
Cooking Instructions: 1. Put pork in and bowl. Add 2 tsp. tapioca, oyster sauce, soy sauce and sugar. Mix it with your hand then leave in the refrigerator for 30 minutes. 2. Now, let's make the soup. Heat the pan and add 1 tbsp. vegetable oil. Spread the oil all over the pan. 3. When the pan is ready, add thick noodle, black soybean sauce then mix well. Turn off the fire.Remove the noodle from the pan. 4. Put another 2 tbsp. vegetable oil in the pan. Use medium heat. 5. Add pork and cook for 10 minutes. Then, put Chinese kale, fermented soybean, soy sauce, sugar and stock. 6. Wait until it's boiling. 7. Dissolve tapioca with 3 tbsp. of water then pour it into the pan. Stir until the soup gets thick. 8. Arrange the thick noodle on a dish and pour thick soup with Chinese kale and soften pork on it. Sprinkle Thai pepper all over the food.