INGREDIENTS
300g or 11oz of fresh flat rice noodle, soaked in warm water
1 egg
9oz of Chinese broccoli
2 cloves garlic
sauces: oil, soy sauce, fish sauce, rice vinegar
firm tofu
For the tofu marinade: 1/2 tbsp fish sauce, 1tbsp oyster sauce, a splash of dark sesame oil.
RECIPE
Toss the tofu and all the sauces together until well mixed. Let marinate while you prep and cook.
Cut the broccoli into big pieces and stem chunks.
Heat the wok on the highest heat your stove can handle. When the pan is very hot, add a tiny splash of oil. Throw in the broccoli stems and toss quickly in the hot pan for just a few seconds. Add the leafy part and a splash of fish sauce. Toss quickly again until the leafs are wilted. Transfer the broccoli into a plate and set aside.
Set the wok back on the fire and let it heat up until smoking. Add another splash of oil – this time a biggish splash. Tilt the wok to coat it well with the hot oil, then throw in the noodles. Shake the wok a few times and toss the noodles to coat them with oil. You can do it with a twist of your wrist if you're good, use a spatula if you're not so sure. Add just a little less than a tablespoon of thick soy sauce, and a few splash of fish sauce. Toss the whole thing again quickly to evenly distribute the sauce. Spread the noodles around the wok a bit to maximize the contact with the heat. That's how you get a nice charred bits from the wok. Add more oil if the noodles stuck to the pan. Like Pad Thai, this aint no diet food. When the noodles are done, cooked through and nicely charred in parts, transfer them to a plate and set aside. Scrape the wok with a spatula to get all the burnt bits out and chuck them.
Set the pan back on the fire to reheat. Add another splash of oil, follow by garlic and the tofu. Spread the tofu around the wok and let it char, undisturbed, then flip to the other side. When the tofu is done, push it over to the side of the wok and crack one egg into the middle. Let the egg set for a few seconds and then stir everything together quickly.
Grab the plate with the broccoli you set aside and throw the veggies back into the pan. Stir quickly to mix, then grab the other plate with the cooked noodles and throw that in too . Toss again to mix everything well.
Taste it, you might need to add another splash of fish sauce or a bit more dark soy sauce to your taste. Add one tablespoon of rice vinegar and give it a toss. A turn or two of pepper, another quick toss, and you are done!
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