A red plate of assorted food garnished with greens and lime wedges sits on a wooden table next to a large bottle of Kikkoman Hoisin Sauce.

BBQ Pad See Ew

Serves 4 servings
Prep Time 20 minutes
Cook Time 20 minutes (assumes brisket is pre-smoked)

Ingredients

Main Components
• 12 oz wide rice noodles (fresh or soaked dry)
• 1 tbsp neutral oil (canola, grapeseed, or peanut oil)
• 2 cups smoked brisket burnt ends, cubed
• 3 tbsp Kikkoman® Gluten-Free Hoisin Sauce
• 1 tbsp Kikkoman® Soy Sauce (or Gluten-Free Tamari Soy Sauce)
• 1 tsp fish sauce (optional)
• 1 tsp Kikkoman® Rice Vinegar (to brighten)
• 2 cloves garlic, minced
• ½ tsp smoked paprika or liquid smoke (optional, for added smokiness)

Garlic-Fried Collard Greens
• 2 cups collard greens, stemmed and sliced thin
• 1 tbsp oil
• 2 cloves garlic, sliced
• Salt, to taste

Garnish
• ¼ cup pickled red onions (quick-pickled or store-bought)
• 2 tbsp crushed roasted peanuts (or groundnuts)
• Fresh lime wedges
• Thai chili flakes or hot sauce (optional)

Directions

A bold, global-inspired noodle dish created in partnership with Chef Nathaniel Malone, Creative Dining Services.

Smoked brisket burnt ends are tossed with charred wide rice noodles in a rich, smoky hoisin jus, then served with garlic-fried collard greens, crushed peanuts, and pickled onions. Perfect for today’s college dining halls, this recipe balances comfort and global flair to keep students coming back for more.

  1. Prepare the Noodles:
    • If using dry rice noodles, soak in warm water until pliable (not mushy), then drain.
    • If using fresh, gently separate and set aside.
  2. Sear the Brisket:
    • In a hot wok or cast-iron skillet, add oil and sear the burnt ends until caramelized and crispy on the edges. Remove and set aside.
  3. Char the Noodles:
    • Add more oil if needed. Add noodles to the hot pan and let them sear undisturbed for 30–60 seconds for char.
    • Toss gently and repeat for even charring.
  4. Build the Sauce:
    • Push noodles to one side. Add garlic, Gluten-Free Hoisin Sauce, Soy Sauce (or Tamari Soy Sauce), fish sauce, Rice Vinegar, and smoked paprika. Let bubble briefly, then toss with the noodles and brisket until coated and heated through.
  5. Make Garlic-Fried Collards:
    • In a separate skillet, heat oil and fry garlic until golden. Add collard greens and stir-fry until wilted (about 2–3 minutes). Season lightly with salt.
  6. Assemble the Dish:
    • Plate noodles and brisket in a shallow bowl.
    • Top with collards, pickled onions, and crushed peanuts.
    • Garnish with lime wedges and chili flakes if desired.

Serving Suggestion
Serve hot with a refreshing side, such as cucumber salad or Thai basil lemonade. Ideal as a food truck special, gastropub brunch item, or elevated late-night comfort plate in a campus setting.

TAGGED IN:

Pork (58)Entrees (268)Asian (7)Stove Top (111)
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Products in Recipe

A 1.89-liter bottle of Kikkoman gluten-free traditionally brewed soy sauce with a red cap and handle.

Gluten-Free Soy Sauce

A 1-gallon plastic jug of Kikkoman Rice Vinegar with a green cap and label stating "Bring Salads to Life.

Rice Vinegar

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