Lad Nah Moo is (I believe) a Thai dish of noodles fried in soy sauce, served with pork and a ‘gravy’. This is my take, and I think it’s a wonderful quick meal, especially if you have fresh rice vermicelli noodles. If you don’t, you can use dried which have been soaked in hot water.
Don’t want to buy 2 tbsp of Black Bean sauce? How about making your own!
Serves 2
Prep time: 10 minutes Cooking time: 10 minutes
Ingredients
- 2 tbsp Vegetable Oil
- 150g fresh Rice Vermicelli Noodles
- 1 tsp Dark Soy Sauce
- Another tbsp Vegetable Oil
- 3 cloves Garlic, finely sliced
- 150g Pork Fillet, finely sliced across the grain
- 2 tbsp Black Bean Sauce
- 2 tbsp Fish Sauce
- 250ml Vegetable Stock
- 1 tsp Cornflour, slaked with a little water
- 200g Broccoli, finely chopped
- 1 tsp Sugar
- 1/2 tsp Black Pepper
- 100g Bean Sprouts
Method
- Heat the oil in a wok or frying pan until hot, then throw in the noodles & soy sauce. Stir well for a minute or so and dish up into 2 bowls. Transfer the bowls to the oven to keep warm
- Add the extra oil to the pan and briefly fry off the garlic – do not burn. Add the pork and stir fry for a few seconds
- Add the black bean sauce, fish sauce and stock then stir well
- Throw in the cornflower and stir again before adding the broccoli, sugar and pepper. Continue to stir for 2-4 minutes until the broccoli starts to soften a little
- Add the bean sprouts, stir well and heat for 30 seconds before serving up on top of the noodles
James's Recipes 