Cooking time 1.5h

For the protein:

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900g tofu

2 Tbsp (30 ml) soy sauce for marinating meat, omit if using shrimp or tofu

½ tsp sugar

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For the pad see ew:

10 cloves garlic, chopped

6 tbsp vegetable oil

8 eggs

2 bunches chinese broccoli, stems thinly sliced on a bias, leaves roughly chopped

4 tsp sugar

800g dried wide rice noodles or konjac noodles

Ground white pepper, to taste

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Sauce:

5 tbsp oyster sauce

4 tbsp soy sauce

4 tsp fish sauce

4 tsp dark soy sauce

2 fresh chilli, finely sliced

2 tbsp white vinegar

4 tbsp sesame oil

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Equipment

Use tofu press as a bowl for marinating. Need 3 small bowls, 2 large pans, large strainer for noodles

1. For the marinated meat: Press tofu if required. Mix together the meat or tofu, 1 tbsp soy sauce, and ½ tsp sugar or 1 tsp palm sugar. Slice the tofu thinly on a diagonal. If your meat is lean, such as chicken breast or pork loin, add about 2 teaspoons (10 ml) of water to make it a little juicier. Mix well.

2. Chop the garlic and set aside.

3. Chop the bok choy on a diagonal thinly with leaves roughly chopped. Keep in two separate bowls.

4. If noodles are stuck together, peel them apart into individual strands (if they're cold and hard see note 2). Divide noodles into individual portion as you will cook this one portion at a time (8 oz/225 g of noodles per portion). If using konjac noodles, empty packets into a colander and rinse well leaving them to drain.

5. Combine all sauce ingredients together and stir to mix well.

6. Heat 1 tablespoon (15 ml) of the oil in a well-seasoned wok or a large cast iron skillet over high heat (you want a well-seasoned pans as the noodles will stick otherwise). When hot, add all of the protein and spread them out into a single layer. Let the meat sear until browned on the underside, then toss until they're fully cooked. Remove from the pan and set aside. 

For each portion to repeat

1. From this step onward, I recommend cooking 1 portion at a time for best result: In the same wok, with the heat still off, add 1½ tablespoon (22 ml) oil and ¼ of the garlic, and ¼ of the chilis and turn the heat on to medium-high; stir until the smallest bits of garlic starts to turn golden for about 30 seconds.

2. Lower the heat to medium, add 1 egg (make sure the pan is not smoking), spread in pan, let it set just about halfway, then scramble briefly.

3. Add ¼ of the Chinese broccoli stems and toss to coat it in the oil, and cook for 2 minutes, then add ¼ of the Chinese broccoli leaves.

4. Add ¼ of the rice noodles, the sauce mixture, and 1 tsp sugar for each batch. Turn the heat up to high and toss to coat the noodles evenly in the sauce. Be aware not to let your spatula cut the noodles.

5. Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds or until some of the noodles have charred. Flip or toss the noodles and let them sit again to char the other side. You may flip the noodles again a couple more times to get more toasting if you wish. 

6. Add ¼ portion of the cooked protein back into the pan without adding any meat juices that has accumulated, and toss briefly to mix. Turn off the heat.

7. Transfer to container then quickly wipe the pan clean with paper towel and cook the next serving.

8. When serving, sprinkle with some ground white pepper. Enjoy!