Rice vermicielli in thick gravy (rad na sen mi)

Instructions

1. Fill a large bowl with cold water and soak the vermicelli until softened. Drain in a colander and set aside for 15 minutes to dry.
2. Heat 1 tablespoon of the oil in a wok over medium heat and stir-fry the vermicelli and dark soy sauce until the noodles are evenly coated. Transfer the noodles to a bowl and set aside.
3. Heat the remaining vegetable oil in a clean wok over medium heat and sauté the garlic until fragrant, then add the prawns and stir-fry until coloured all over. Add the Chinese broccoli and stir-fry for 2 minutes, until wilted, then pour in the stock. Bring to the boil and season with the fermented soybean sauce, soy sauce, oyster sauce and sugar.
4. In a small bowl, combine the cornflour and 60 ml (2 fl oz/¼ cup) water, stirring until smooth. Slowly drizzle the cornflour mixture into the wok, stirring constantly until the stock thickens.
5. To serve, divide the vermicelli among four plates and ladle over a generous amount of gravy. Arrange the prawns and Chinese broccoli on top. Season with pepper and chilli flakes or pickled chillies to taste.