Warung-style fried noodles

SERVES 2 READY IN 10 MINS

4tbsp soy sauce or tamari 2tbsp

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oyster sauce 3tbsp coconut palm

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sugar or dark brown sugar 1tbsp

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ground coriander 2tsp ginger paste

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2tsp garlic paste 2-3 heads of Asian

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greens (pak choi/bok choy or choi sum)

2 spring onions 125g streaky bacon

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2tbsp vegetable oil, plus extra for

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frying 2 eggs 225g cooked flat rice

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noodles 100g beansprouts

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TO SERVE ● 1tbsp coriander leaves

Pinch of Japanese shichimi togarashi

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seasoning (optional)

1 Put the soy sauce, oyster sauce, sugar, ground coriander and ginger and garlic pastes into a bowl and whisk together until you have a smooth sauce.

2 Slice the Asian greens into 5cm pieces and roughly chop the spring onions.

3 Place a wok over a high heat until smoking hot, meanwhile cutting the bacon into 2.5cm strips. Add a little oil to the hot wok, then reduce the heat to medium–high and add the bacon. Cook for 1 min, then add the 2tbsp oil to the wok. Once shimmering, crack in the eggs and cook for 30 secs, breaking them up slightly with a spatula. Move to the side of the wok and add the noodles. Allow them to cook undisturbed for 30 secs. They should start to char.

4 Add the sauce to the wok. Stir to combine with the eggs and noodles, and bring to the boil. Add the greens, spring onions and beansprouts to the pan and toss to combine, then cook for 1-2 mins, pressing everything into the sides of the pan to char and caramelise.

5 Divide between two bowls and top with the coriander leaves and a pinch of shichimi togarashi (if using).