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Rice Noodles with Pork and Black Bean Sauce Recipe


Rice Noodles with Pork and Black Bean Sauce

Black bean sauce is made from fermented black soybean mash and can be found at most Asian markets. It has a delicious savory flavor and coats the other ingredients very nicely.


  • 4 tablespoons vegetable oil
  • ½ pound rice vermicelli noodles, soaked in warm water for 5 minutes, rinsed under cold water, and drained
  • 1 teaspoon dark soy sauce
  • 3 garlic cloves, finely chopped
  • ½ pound lean pork, finely sliced
  • 1 tablespoon black bean sauce
  • 2 tablespoons fish sauce
  • 1 cup pork stock
  • 1 teaspoon cornstarch, mixed with 4 tablespoons cold water
  • ½ pound Chinese or regular broccoli, finely sliced
  • 1 teaspoon sugar
  • ½ teaspoon ground white pepper


In a wok, heat 2 tablespoons of the oil, add the noodles, and stir quickly, then add the soy sauce and stir well. Transfer to a serving dish.

Add the remaining 2 tablespoons oil to the wok, add the garlic, and stir-fry until golden. Add the pork and stir-fry for 1 minute.

One by one, add the black bean sauce, fish sauce, pork stock, cornstarch mixture, broccoli, sugar, and white pepper, stirring well after each addition. Stir-fry until the pork is cooked through, then transfer to the noodles and serve.