Ingredients for Glass Noodles with Gravy

Meat & Marinade:

• - Sliced pork (bite-sized) — 300–400 g
• - Fresh shrimp (shelled, deveined) — 10–15 pieces
• - Oyster sauce — 1 tbsp
• - Green-cap seasoning sauce — 1 tsp
• - Sugar — 1/2 tsp
• - Ground black pepper — 1/2 tsp
• - Garlic powder — 1/2 tsp
• - Coriander root powder — 1/2 tsp
• - Egg — 1
   

Noodles & Vegetables:

• - Glass noodles — 300 g
• - Chinese kale (kai lan) and cabbage — sliced bite-sized
• - Coarsely chopped garlic — 2–3 cloves
• - Fermented soybeans (bottled or fresh) — 2 tbsp
• - Tapioca Starch — 2 tbsp
• - Oil for stir-frying
• - Water — approx. 2–3 cups (for the gravy)
• - Salt or MSG (to taste), oyster sauce, green-cap seasoning sauce, sugar — adjust to taste
   

Instructions

1. Mix sliced pork with oyster sauce, seasoning sauce, sugar, black pepper, garlic powder, coriander root powder, and 1 egg. Mix well until evenly combined. Let it rest at room temperature for about 30 minutes, then refrigerate for another 1 hour. Meanwhile, peel and clean the shrimp, then set aside.

2. Rinse the kelp noodles with clean drinking water 2–3 times. Blanch in boiling water until cooked, then drain well and set aside.

3. Soak the Chinese kale and cabbage in vinegar water for about 30 minutes. Rinse thoroughly, then cut into bite-sized pieces. Peel and coarsely chop the garlic.

4. Heat a wok over medium heat and add a little oil and garlic. Stir-fry until fragrant. Crack an egg into the wok and scramble until almost set (do not overcook). Push the egg to the side of the wok, add the kelp noodles with a small splash of water, and stir-fry to combine. Season lightly with green-cap seasoning sauce. Stir until the noodles become translucent, then transfer to a serving plate.

5. Add fresh oil to the wok and sauté the chopped garlic until fragrant. Add the fermented soybeans and stir-fry until aromatic, lightly mashing them with a spatula. Pour in about 2–3 cups of water and bring to a boil. Add the marinated pork and shrimp. Once the mixture returns to a boil, add the Chinese kale and cabbage.

6. Season with seasoning powder, green-cap seasoning sauce, oyster sauce, and sugar to taste. Allow the mixture to boil again so the flavors combine.

7. Mix tapioca starch with water until fully dissolved.

8. Stir the mixture in the wok continuously. Slowly pour in the tapioca starch slurry while stirring constantly until the gravy becomes clear and thick. Pour over the prepared kelp noodles and serve hot.

Credit : Pa Chuankanma. (n.d.). Review: Rad Na noodles — finger-licking good. TrueID Food. Retrieved February 27, 2026, from https://food.trueid.net/detail/d5EA18yonN15