- 1 tbsp chilli paste
- 1/4 cup (60ml) oyster sauce
- 1/2 lime, juiced
- 2 eschalots, halved, thinly sliced
- 4 spring onions, cut into 3-4cm lengths
- 2 garlic cloves, thinly sliced
- 1 bunch choy sum, cut into 4cm lengths
- 200g fresh thin egg noodles
- 1/4 cup (60ml) canola oil or sunflower oil
- 150g firm fried tofu, thinly sliced
- 200g packet (fried or steamed) fish balls, rinsed, drained
- 200g boneless Chinese barbecued duck or soy-braised chicken meat
- 1 1/2 cups (120g) bean sprouts
- 4 makrut lime leaves, thinly sliced
- Fried Asian shallots, to serve
Allergens Recipe may contain gluten, wheat, egg, sulphites and mollusc. Method
- Combine paste1 tbsp chilli paste, oyster sauce1/4 cup (60ml) oyster sauce, lime1/2 lime, juiced juice and 2 tablespoons water in a small bowl. Set aside. Combine eschalots2 eschalots, halved, thinly sliced, spring onion4 spring onions, cut into 3-4cm lengths, garlic2 garlic cloves, thinly sliced and choy sum1 bunch choy sum, cut into 4cm lengths in a bowl.
- Cook noodles200g fresh thin egg noodles according to packet instructions, drain and toss with 1 tablespoon oil1/4 cup (60ml) canola oil or sunflower oil .
- Heat remaining 2 tablespoons oil in a large wok over high heat. Add choy sum mixture and toss well for 1 minute. Add tofu150g firm fried tofu, thinly sliced, fish balls200g packet (fried or steamed) fish balls, rinsed, drained and duck or chicken200g boneless Chinese barbecued duck or soy-braised chicken meat and cook, tossing, for a further minute. Add noodles and sauce mixture and cook for a further 2 minutes or until noodles are heated through. Remove from heat, add sprouts1 1/2 cups (120g) bean sprouts and lime leaves4 makrut lime leaves, thinly sliced, and toss to combine. Serve in bowls and scatter with fried shallotsFried Asian shallots, to serve.
Recipe notes Fried tofu, fish balls, makrut lime leaves and fried shallots are from Asian food shops. Chinese duck and chicken are available from Asian barbecue shops. |
