I first made this recipe last week and it was that good that I had to make it again. I also didn't get around to documenting it the first time round so this was the perfect excuse. I'm sorry for posting so many Asian recipes at the moment but I am definitely in that sort of mood eating wise right now. This recipe is great for so many reasons, the ingredients list is pretty short, its fairly quick to make, oh and did I mention..its tastes great! Its definitely going on my 'meals to impress' list.
You will need-
- 6 ounces of wide rice sticks or noodles
- 2/3 cloves of garlic
- 2 heads of Pak Choi washed and cut into big chunks
- Half a pack of pressed Tofu
- 2 lemon wedges
- 3 to 4 tbsp dark soy sauce
- Dash of fish sauce
- 1 tsp sugar
- 2 eggs
- Sunflower or vegetable oil
Gather all your ingredients (I missed out the tofu in the picture) and then place your wok on a high heat with around a tablespoon of oil.
Crack your eggs into a small bowl and add 2 teaspoons of soy sauce and whisk. Put to one side.
Cook your noodles according to the instructions and then set aside with a little oil mixed in.
Firstly add your garlic to the wok and cook for around 30 seconds then add your pak choi until cooked. Be sure not to overcook it. Place it in a dish.
Next, add a teaspoon or so of soy sauce and a little more oil in the wok and cook your tofu until browned. Try not to move it around too much so it doesn't break up.
Add the tofu to the same plate at the pak choi.
Now its time to cook the noodles. Add a tablespoon or so of oil to the wok and leave it to heat up for a minute or so. Now add your noodles. Coat them in the oil but then try to avoid moving them around too much as you want some nice browned crispy bits.
When you start to get some colour on the noodles add 2 tablespoons of soy sauce, the fish sauce, sugar and juice from 1 of the lemon wedges and mix well. Try one of the noodles and balance the taste if needed.
Return the Pak Choi and tofu to the wok, combine with the noodles and cook for a few minutes.
Move everything in the pan to 1 side and then pour in your egg mixture. Let it cook for a moment and then start stirring a little so you begin to get a scrambled egg consistency.
Once its pretty much cooked mix it in to everything else. Serve in bowls with a wedge of lemon.