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350g fresh egg noodles
1/2 bunch choy sum, cut into 3-4cm pieces
Char siew pork to serve here
Sambal oelek to serve
Sliced spring onions (scallions) to serve
Wonton soup (optional) to serve here
Garlic oil:
1/4 cup vegetable oil
5 garlic cloves, very thinly sliced
Sauce:
1/2 cup chicken stock (from the wonton soup, if making)
1/4 cup light soy sauce
2 tbsp oyster sauce
2 tsp caster sugar
1 tsp sesame oil
For the garlic oil, heat the oil in a small frying pan over medium heat. Add the garlic and cook, stirring often, for 3-5 minutes or until the garlic is golden. Use a slotted spoon to transfer the garlic to a plate lined with paper towel. Set aside. Reserve the oil.
For the sauce, combine all the ingredients in a small jug and stir to dissolve the sugar. Set aside.
Cook the noodles in a large saucepan of boiling water for 4 minutes. Drain and rinse under cold water.
Meanwhile, place the choy sum in a heatproof bowl and pour over boiling water. Set aside for 4 minutes to blanch. Drain.
Heat the reserved garlic oil in a wok over high heat. Add the sauce and simmer for 5 minutes or until reduced slightly. Add the noodles and use tongs to toss to combine. Transfer among bowls.
Add the gai laarn to the bowls and top with char siu and a dollop of sambal oelek. Sprinkle with spring onions and serve with wonton soup if desired
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