- 1 tablespoon chilli paste
- 1/4 cup (60ml) oyster sauce
- 1/2 lime, juiced
- 2 eschalots, halved, thinly sliced
- 4 spring onions, cut into 3-4cm lengths
- 2 garlic cloves, thinly sliced
- 1 bunch choy sum, cut into 4cm lengths
- 200g fresh thin egg noodles
- 1/4 cup (60ml) canola oil or sunflower oil
- 150g firm fried tofu, thinly sliced
- 200g packet (fried or steamed) fish balls, rinsed, drained
- 200g boneless Chinese barbecued duck or soy-braised chicken meat
- 1 1/2 cups (120g) bean sprouts
- 4 kaffir lime leaves, thinly sliced
- Fried Asian shallots, to serve
- Step 1Combine paste, oyster sauce, lime juice and 2 tablespoons water in a small bowl. Set aside. Combine eschalots, spring onion, garlic and choy sum in a bowl.
- Step 2Cook noodles according to packet instructions, drain and toss with 1 tablespoon oil.
- Step 3Heat remaining 2 tablespoons oil in a large wok over high heat. Add choy sum mixture and toss well for 1 minute. Add tofu, fish balls and duck or chicken and cook, tossing, for a further minute. Add noodles and sauce mixture and cook for a further 2 minutes or until noodles are heated through. Remove from heat, add sprouts and lime leaves, and toss to combine. Serve in bowls and scatter with fried shallots.
- Low carb
- Low kilojoule
- Low sugar
Fried tofu, fish balls, kaffir lime leaves and fried shallots are from Asian food shops. Chinese duck and chicken are available from Asian barbecue shops.
- Author: Kate Tait
- Image credit: Luke Burgess
- Publication: Taste.com.au