Lard-na Recipe
Pan-fried flat noodles topped with broccoli in special gravy sauce.
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Ingredients
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Noodles
Method
Noodles
- 1
Prepare the noodles: If using fresh wide rice noodles (hor fun), loosen and separate; if using dried noodles, soak in warm water until pliable, then drain thoroughly.
- 2
Blanch or steam broccoli florets for 1-2 minutes until just tender-crisp; drain and set aside.
- 3
Make the flavor base: In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, and hoisin sauce with the chicken stock.
- 4
Prepare the cornstarch slurry: In a separate bowl, mix cornstarch with 2 tablespoons water until smooth.
- 5
Heat a large wok or skillet over medium-high heat and add cooking oil. Add minced garlic, minced ginger, and a pinch of salt; stir-fry for about 30 seconds until fragrant.
- 6
Add thinly sliced chicken (or pork) to the wok and stir-fry until just cooked through, about 3-4 minutes.
- 7
Add broccoli to the wok and stir-fry for 1-2 minutes to reheat and coat with oil.
- 8
Pour in the prepared sauce mixture and toss to combine with the noodles and vegetables.
- 9
Stir in the noodles and cook for 1-2 minutes, allowing them to heat through and absorb some sauce.
- 10
Gradually add the cornstarch slurry to the pan while stirring, until the gravy thickens to a glossy coating on the noodles (about 1-2 minutes).
- 11
Finish with sesame oil, and season with salt and pepper to taste.
- 12
Garnish with sliced green onions and serve hot.
