Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
-
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT