Rice Noodles with Dark Soy Sauce
Rice Noodles with Dark Soy Sauce or ‘gway-tiaw lawd’ is a Chinese-Thai dish. Usually it’s served in a whole (uncut) rice noodle sheet, and rolled like a spring roll (hence the name, which translates to ‘tube noodles’). The sauce is then put on top. This is the homestyle version, or as Jett calls it, the “peasant version” — no meat, no nice presentation. It’s the same kind I get from this old Chinese lady not far from my house. She sells a bag of it pre-made for 10b (about $.30 USD).
- Create the chili and vinegar sauce, if you don’t already have some on hand: chili and vinegar sauce recipe
- Add all the soy sauces, water and 2 teaspoons of the chili & vinegar sauce together in a bowl and set aside. The rest of the chili and vinegar sauce can be stored in the fridge for a long time.
- Chop the salty pickled radish (not the sweet kind) into small bits. Also chop up your coriander and scallions.
- Steam the noodles in a bowl set in about 2″ of water (make sure the water level is below the rim of the bowl — you want to steam them, not boil them) for about 3 minutes, until the noodles are hot and softened.
- While the noodles are cooking, bring a pot of water to boil and cook the bean sprouts for about 30 seconds in the boiling water. Drain and place on a plate.
- Place the finished noodles on top of the bean sprouts on the plate.
- Top the plate with the salted radish, then pour the sauce on top.
- Finish with scallions, coriander, garlic & pepper. Mix well and enjoy!
Mix well so that the noodles soak up the juice before eating.
If you can't get fresh wide rice noodles, you can substitute with thin rice noodles. Pre-soak for a few minutes before steaming.
There are usually two types of pickled radish available at the market, a sweet kind (usually pre-shredded) and a salty kind (usually sold whole). Make sure you use the salty kind for this recipe.