Rice Noodles with Dark Soy Sauce

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).

Directions

  1. Create the chili and vinegar sauce, if you don’t already have some on hand: chili and vinegar sauce recipe
  2. 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.
  3. Chop the salty pickled radish (not the sweet kind) into small bits. Also chop up your coriander and scallions.
  4. 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.
  5. 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.
  6. Place the finished noodles on top of the bean sprouts on the plate.
  7. Top the plate with the salted radish, then pour the sauce on top.
  8. Finish with scallions, coriander, garlic & pepper. Mix well and enjoy!

Note:

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.

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Ingredients: What You'll Need

...And The Sauce:

Chop

Chop the salted turnip into small bits

Steam

Steam the noodles for three minutes

Boil

Boil the bean sprouts for 30 seconds

Set on Plate

Drain well, and set bean sprouts on a plate

Top with Noodles

Add the finished noodles on top

Add radish

Sprinkle the salted radish on top

Add Sauce

Pour the sauce over the top

Add the herbs

Top with the herbs, fried garlic & pepper

3 Responses to “Rice Noodles with Dark Soy Sauce”

  1. Riya says:

    … be very interested in reading your recipe of “gway-tiaw Ruae”

    : )

  2. Julie says:

    Oh yum… that looks amazing. I love rice noodles.

  3. Aminah says:

    I’m trying to make Guai Tiew Gai Koor at home… and am barely missing something in the sauce. Could this recipe be used as a good “foundation” ?

    The site is wonderful, btw! :o)