Name: Charred rice noodles and greens
Yield: 4
Ingredients: 200 gm fresh wide rice noodles; 1 tsp dark soy sauce; 2 tbsp peanut oil; 2 garlic cloves, crushed; 1 bunch gai lan (Chinese broccoli; about 200gm), stalks trimmed and thinly sliced, leaves coarsely chopped; 200 ml chicken stock; To season: fish sauce and light soy sauce; 2 tsp cornflour mixed with 1 tsp water; To serve: roasted chilli flakes, caster sugar and lime wedges

This dish also works with pork, chicken or prawns.

Ingredients

200 gm fresh wide rice noodles

1 tsp dark soy sauce

2 tbsp peanut oil

2 garlic cloves, crushed

1 bunch gai lan (Chinese broccoli; about 200gm), stalks trimmed and thinly sliced, leaves coarsely chopped

200 ml chicken stock

To season: fish sauce and light soy sauce

2 tsp cornflour mixed with 1 tsp water

To serve: roasted chilli flakes, caster sugar and lime wedges

Method

Main

1.Combine noodles with soy sauce in a bowl and season to taste with white pepper. Heat a well-seasoned wok over high heat, add noodles and cook without stirring until charred (2-3 minutes). Add half the oil, toss to combine and transfer to a bowl.

2.Heat remaining oil in wok, add garlic and stir-fry (1-2 minutes), then add gai lan and stir-fry until wilted (1-2 minutes). Add stock, season with fish sauce and light soy, then add cornflour mixed with water, bring to the boil and stir until it has a gravy consistency (1-2 minutes). Add noodles, toss to coat and serve seasoned with chilli flakes, sugar and lime squeezed over to taste.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Geraldine Muñoz