- 1 Pak Choi, leaves seperated
- 200g Chinese noodles (we recommend dried knife cut noodles. You can find them in your local Chinese supermarket or online)
- 2 tbsp vegetable oil (alternatively sunflower, groundnut, or, if nothing else, olive oil)
- 2 garlic cloves, finely minced
- 15g ginger (peeled weight), rasped
- 5x spring onions, sliced
- 50 ml (3 tbsp) cooking water (from the noodles)
- 1 tbsp soy sauce
- 2 heaped tsp Gulp chilli bits & 4 tsp chilli oil
- A handful of coriander leaves
- 2 tsp toasted Sesame seeds
- Bring a pan of salted water to the boil, add the pak choi leaves and blanch for 1 minute. Remove from the pan, then cook the noodles 1 minute less than the package instructions recommend. They should feel slightly undercooked as we will finish them in the frying pan. Reserve 50 ml (around 3 tbsp) of the cooking water, then drain the noodles.
- Make sure you have the other ingredients prepped and ready. This is quick. Heat the oil in a pan and fry the garlic, ginger and spring onions on medium heat until the garlic begins to brown. Add the noodles and the reserved cooking water. Enjoy the sound of the water hitting the heat, then add the soy sauce and toss well.
- Add the chilli bits and the chilli oil and keep stirring until it turns into a rich and aromatic sauce, coating the noodles generously. Divide into two bowls, then sprinkle with the coriander, sesame seeds and garnish with the pak choi leaves. Enjoy!