WOK TOSSED RICE NOODLES WITH CHAR SIU & EGG

COMPLIMENTARY RECIPE

“I came across a street food cart in Saigon’s busy Chinatown wok tossing rice noodles. I couldn’t help myself but ask the owner if I could make my own dish. Within 3 minutes, I was done. This noodle dish is a very simple, quick and tasty dish to make at home on any night of the week. - Chef Luke Nguyen

SERVES 2

INGREDIENTS

2 tbsp vegetable oil
2 garlic cloves, crushed
400 g thick fresh rice noodles (at room temperature; see Note)
1 handful bean sprouts
1 tsp dark soy sauce
1 tbsp light soy sauce
1 egg, lightly beaten
150 g roasted char siu, sliced (see Note)
handful of sliced choy sum
pinch of salt and pepper
light soy sauce and Sriracha chilli sauce, to serve

METHOD

Place a wok over high heat and when hot add the oil and garlic and saute until just fragrant. Add the rice noodles and stir-fry until charred and smoky, then add the bean sprouts and soy sauces and toss to combine. Add the beaten egg and allow it to cook between the noodles and bean sprouts for 1 minute. Add the char siu, choy sum and a pinch of salt and pepper, then wok toss for another minute. Serve immediately with light soy sauce mixed with Sriracha chilli sauce on the side.

Notes
• Be sure to use fresh rice noodles which have been kept at room temperature and not refrigerated.
• Char siu is available from Chinese barbecue shops.