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½ cup wide rice noodle
300 grams pork, sliced thinly — shrimp or chicken may also be used
2 heads of Chinese broccoli, cut into well pieces — also known as Chinese Kale or "Gai Lan" in Chinese grocery stores
4 cloves garlic, chopped
¾ cup chicken stock, or water
2 tablespoons corn starch
3 tablespoons sweet black soy sauce
1 tablespoon preserved black beans, lightly rinsed
½ tablespoon sugar
2 tablespoons nam pla
1 teaspoon white pepper
If you do not use fresh noodles, you need to pre-soak dried rice noodle in warm water for at least an hour. Drain well before use.
Add pork, 1 tablespoon nam pla, white pepper, and corn starch, and stir until mixed well. Let marinate for 30 minutes.
Heat oil in a wok over medium heat, add noodle and stir it. Then, pour in thick sweet black soy sauce. Stir thoroughly to coat noodles, remove and set aside on serving plates.
Heat oil in a wok, add garlic and stir until aromatic. Then add pork and keep stirring until nearly cooked, add broccoli. Stir until the broccoli is cooked, then pour in the chicken stock and add black bean sauce. Wait until the soup is boiling, then slowly add corn starch solution. Stir until thicken. Add sugar and fish sauce according to your desired taste. Pour the thickened gravy over prepared noodles and serve immediately.