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Stir-Fried Rice Noodles with Broccolini and Oyster Sauce
This rice noodle stir-fry is a simplified, six-ingredient version of pad see ew, a Thai favorite. Oyster sauce, fish sauce and sugar supply the umami-rich salty-sweet flavors. Instead of Chinese broccoli, we use Broccolini, which we cut into 1½-inch pieces. We use our sear-then-steam technique to develop flavorful browning on the vegetable before tenderizing it with the help of a little water and a lid. Rice stick noodles are the type used to make pad Thai. They vary in width; for this, opt for ones that are at least ¼-inch wide.
4 to 6
Servings
45 minutes
Ingredients
-
10
ounces dried rice stick noodles (see headnote)
-
⅓
cup oyster sauce
Directions
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01Place the noodles in a large bowl and add hot water to cover. Let stand, stirring occasionally, for about 30 minutes; the noodles will become pliable but not fully tender. In a small bowl, whisk together the oyster sauce, sugar, fish sauce and ¼ teaspoon pepper; place near the stove.
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