Red Pork Noodles (or Moo Daang) is one of the most famous streetfoods you will find EVERYWHERE in Bangkok! This dish is a big hit in my family. It has such a great flavors combination! The red pork, egg noodles and the sauce are meant to be together. Try make it once and you will want to make it more! Guaranteed 🙂
prep. 10 min (not include marinating time) + cook 45 min >> total 55 min >> 5 – 7 servings
½ cup water
1 ½ cornstarch
diced green onion & cilantro, slivered red onion, and crushed roasted peanuts
Step one – Marinating Pork
- Mix red pork seasoning with water, honey, sesame oil and sesame seeds together.
- Marinate pork tenderloin in a large bowl or a ziplock bag for 30 min. or overnight in refrigerator.
Step two – Cook the pork (save the marinating sauce!)
- Preheat oven 375˚F. Place the pork on a pan. Bake for 25 minutes.
- Turn the heat up to 400˚F. Flip the pork and let it cook for another 15 minutes.
- Let the pork rest 5 min before serve.
Step three – Make the red sauce (think of it as a gravy)
- At low heat, add the rest of the marinating sauce into a sauce pan. Occasionally stir until the sauce starts to boil.
- Add a half cup of water mix with 1 ½ tbsp. cornstarch into the sauce. Mix well together.
- Occasionally stir. Wait until the sauce starts to boil. Turn the heat off.
Step five – Cook the noodles
- In boiling hot water, add egg noodles. Stir and turn the heat off.
- Wait until the noodles are soft (approx. 3 – 5 min). Drain the water.
- Add roasted garlic with oil into the noodles and mix.
Step six – Prepare to serve
- Add noodles into a bowl, follow with red pork and the sauce.
- Garnishing with green onion, cilantro, slivered red onion, crushed roasted peanuts and a tiny more roasted garlic.
- Mix everything together before eat. Enjoy!