Pad Woon Sen Recipe
Pan-fried flat noodle, Chinese broccoli, black bean gravy
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Ingredients
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Noodles
Vegetables
Sauce
Protein (optional)
Garnish
Method
Preparation
- 1
Soak the Noodles
Soak the flat rice noodles in warm water for about 30 minutes until they are soft. Drain and set aside.
- 2
Prepare the Vegetables
Wash and chop the Chinese broccoli into bite-sized pieces. Peel and julienne the carrot. Mince the garlic cloves.
- 3
Prepare the Sauce
In a small bowl, mix together dark soy sauce, light soy sauce, black bean paste, sugar, and water. Set aside.
- 4
Prepare the Protein (optional)
If using tofu, cut it into cubes. If using egg, beat it in a small bowl.
Cooking
- 5
Stir-fry the Protein
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the cubed tofu (if using) and stir-fry until golden brown, about 5 minutes. Remove and set aside.
- 6
Cook the Vegetables
In the same skillet, add another tablespoon of oil. Add minced garlic and stir-fry for about 30 seconds until fragrant. Then add the Chinese broccoli and carrot, stir-frying for about 3-4 minutes until they begin to soften.
- 7
Add the Noodles
Add the soaked noodles to the skillet, tossing them with the vegetables.
- 8
Combine with Sauce
Pour the prepared sauce over the noodles and vegetables. Toss well to combine and cook for another 2-3 minutes until everything is heated through.
- 9
- 10
Finish the Dish
If you stir-fried tofu earlier, add it back into the skillet and toss everything together until well combined. Remove from heat.
Serving
- 11
Plate the Dish
Serve the Pad Woon Sen hot, garnished with chopped coriander and lime wedges on the side.