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SOUTHEAST ASIAN

Rad Na

Wide rice noodles under thick, savory gravy—Chinese broccoli and beef or chicken in a soy-thickened stock.

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Start from beef bone broth or chicken bone broth as foundational broth. Garlic, dark soy, and a cornstarch slurry turn that stock into rad na gravy over wide sen yai noodles.

Ingredients

  • 1 L beef bone broth or chicken bone broth
  • 400–500 g fresh wide rice noodles (sen yai)
  • Chinese broccoli (gai lan), garlic, dark soy, oyster sauce
  • optionalBeef or chicken slices
  • Cornstarch slurry, white pepper, sugar
  • Neutral oil for stir-frying

Method

  1. Blanch Chinese broccoli; set aside. Cook wide rice noodles until tender; drain.
  2. Stir-fry garlic; add protein if using; sear briefly.
  3. Pour in hot bone broth, soy, and oyster sauce; simmer 5–10 minutes.
  4. Thicken with cornstarch slurry until gravy coats a spoon.
  5. Plate noodles; ladle gravy, meat, and greens over the top.