Rad Na with Marinated Pork (Rad Na Moo)

Ingredients

• 1 plate wide rice noodles
• 150g marinated pork (soy, oyster sauce, starch)
• Chinese kale, cut into lengths
• Garlic + stock + light/dark soy, sugar
• Tapioca starch slurry

Method

• Fry the noodles with dark soy over high heat until fragrant; set on a plate
• Fry the garlic, add the marinated pork and stir-fry until cooked
• Add stock, season with soy and sugar, then add the kale
• Stir in the starch slurry to thicken; pour over the noodles and serve with chili vinegar

How to choose ingredients

Choose fresh, soft wide noodles with no sour smell · Home-marinated fresh pork stays tender and lets you control the seasoning · Chinese kale with plump stems and fresh green leaves.

Chef's secret

Chef's secret: marinate the pork with a little starch before frying for a silky-tender bite · fry the noodles with dark soy over high heat for that wok aroma before topping · add the starch slurry gradually until the gravy just coats the noodles not runny, not lumpy.

Order wide noodles + fresh pork + Chinese kale as a set from Fresh Market Online.