Everything cooks in one wok in quick succession: ground pork, then scrambled egg beside it, then Chinese broccoli, then the noodles and sauce.
Dark soy sauce is what gives the noodles their deep colour; light soy, oyster sauce, a little brown sugar and rice vinegar round out the flavour. There is no basil or bell pepper.
How the Noodles Turn Dark
The sauce is poured straight into the wok over the noodles in one go.
Colour
2 tbsp dark soy sauce
The deep brown colour and a mild molasses sweetness.
Salt and savoury
1 tbsp light soy sauce and 1 tbsp oyster sauce
Seasoning and savoury depth for the noodles and pork.
Balance
1 tsp brown sugar and 1 tsp rice vinegar
A touch of sweetness and brightness against the soy.
Heat
After the noodles are glossy1/2 tsp red pepper flakes
Warmth added at the very end.
Then tasteToss everything over high heat until the noodles are dark and glossy, then serve at once.
How to Make It
Wide rice noodles softened and drained
Soak or cook the rice noodles according to the package directions until flexible but not mushy, then drain well.
Ground pork browned to 160°F
Heat 1 tbsp oil in a wok over high heat. Brown the ground pork until it reaches 160°F, then push it to one side.
Egg scrambled, gai lan stems then leaves
Pour the beaten eggs into the open side of the wok and scramble until set. Add the gai lan stems, then the leaves, and stir-fry until bright green and just tender.
Noodles and sauces tossed until dark and glossy
Add the remaining oil and the noodles. Pour in the dark soy sauce, light soy sauce, oyster sauce, brown sugar and rice vinegar and toss over high heat until dark and glossy.
Chili flakes and straight to the table
Finish with red pepper flakes and serve immediately.
Ingredient Notes
- Wide flat rice noodles
- Eight ounces. Drain them very well so the wok stays hot.
- Chinese broccoli (gai lan)
- Four cups chopped, with stems and leaves kept separate.
- Dark and light soy sauce
- Two tablespoons dark for colour and one of light for saltiness. Soy and oyster sauce may contain wheat, soy and shellfish.
Why This Recipe Works
- Soaking the noodles only until flexible means they finish softening in the wok without breaking.
- Scrambling the egg in the open side of the wok keeps it in distinct pieces.
- Adding the gai lan stems before the leaves gives the thicker stems a head start.
- Very high heat caramelises the dark soy on the noodles instead of stewing them.
Success Tips
- Toss the noodles with a drop of oil after draining so they do not stick together.
- Use your widest wok or skillet and keep the heat on high throughout.
- Toss with a lifting motion so the soft noodles do not break.
Frequently Asked Questions
Is there basil or bell pepper in it?
No. The vegetables are Chinese broccoli only, with pork and egg.
How do I know the pork is cooked?
It should reach 160°F with no pink left before the egg goes in.
What is gai lan?
Chinese broccoli: leafy greens with thick, tender stems, sold in many Asian grocery stores.
Serving Ideas
Serve straight from the wok onto plates, with the dark glossy noodles, green gai lan, pork crumbles and bits of egg mixed through and a pinch of chili flakes on top.
