- 400 gm fresh chow mein noodles, rinsed under cold running water
- 80 ml (1/3 cup) vegetable oil
- 300 gm firm tofu, cut into 2cm cubes
- 80 gm mild pancetta or Chinese bacon, diced (see note)
- 60 gm ginger, cut into julienne
- 4 garlic cloves, thinly sliced
- 80 ml (1/3 cup) Shaoxing wine
- 80 ml (1/3 cup) chicken stock, or water
- 80 ml (1/3 cup) light soy sauce
- 1 tbsp dark soy sauce
- 3 cups (loosely packed) amaranth (see note)
- 2 spring onions, thinly sliced into rounds, plus extra cut into julienne to garnish
- 1 tsp roasted sesame oil, or to taste
- To serve: bean sprouts and roasted chilli oil (optional)
- 1Cook noodles in a saucepan of boiling salted water until al dente (3-5 minutes), then drain and set aside in a colander to steam dry.
- 2Heat oil in a wok over high heat until smoking. Add tofu and bacon in batches and stir-fry until golden (2-3 minutes), then set aside. Add ginger and garlic to wok and stir-fry until fragrant
(20-30 seconds), then add Shaoxing wine, stock and soy sauces, and bring to the boil. Add noodles, toss to coat and warm through, then add amaranth and spring onion and toss until greens are half-wilted (10-30 seconds). Serve hot topped with roasted sesame oil to taste, bean sprouts and julienne spring onion, with chilli oil to the side.
Note Chinese bacon is available from the meat section of most Asian supermarkets and grocers. Amaranth is a soft-leaf Asian green that can also be purple; if it's unavailable substitute other leafy Chinese greens or English spinach.
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