Gilbert Lau

Stir-fried noodles with BBQ pork

Serves 4

500 gm rice noodle (ho-fun) available from Chinese grocery store)
110 gm BBQ pork (available from Chinese grocery store or Chinese restaurant)
130 gm bean sprout
8 gm finely sliced ginger
15 gm finely sliced spring onion
1 tablespoon oil
2 teaspoons Kikkoman soy sauce
1 tablespoon dark soy sauce
30 gm Chinese chives (cut into approx 4 cm in length)

Cut the rice noodle into 1.5 cm in width and use a chopstick to separate them

Slice BBQ pork into thin slices

Heat the wok with oil until smoking. Add BBQ pork, bean sprout, ginger, spring onion and stir fry for 2 seconds. Add the rice noodle and toss quickly to combine well for another 30 seconds. Add soy sauce, dark soy sauce and chives and stir fry until the rice noodle is hot.

In Asia, noodles like these, might be eaten as a snack from a roadside stall. This sort of dish is, Gilbert says, the equivalent of a stopping for a good sandwich. At home, as a meal, it is ideal combined with congee, rice porridge, and some stir-fried bok choy. If you prefer you can substitute beef for the pork in these noodles. But this is not a dish to surround with too many items. Keep it simple, says Gilbert.