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).
- 1 cup fresh :wide rice noodles:
- 1 cup bean sprouts
- 1 tablespoon chopped salty pickled radish
- 1 teaspoon chopped scallions
- 1 teaspoon chopped coriander leaves and stems
- 1/2 teaspoon pre-fried garlic
- 1/4 teaspoon white pepper powder
- 2 teaspoons sweet soy sauce
- 4 teaspoons black soy sauce
- 4 teaspoons water
- 2 teaspoons chili and vinegar sauce
- 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.