Pad See Ew Udon Noodles

Place the chicken in a bowl along with the light soy sauce, sesame oil and pepper. Give everything a good mix, then set aside to marinate.

To prepare the Chinese broccoli, trim the ends from the broccoli stems and discard. Slice through any larger stems lengthways to thin them out, then slice the stems on the diagonal so that they’re in smaller pieces that will cook faster. Cut the leafy parts into large chunks, then keep the stems and the leaves separate on your board.

To make the chilli vinegar, combine the ingredients in a small bowl.

Bring a large pot of water to the boil.

Once the water is almost at a boil, heat 1 tablespoon of the oil in a wok over high heat. Add the chicken and spread it out in the wok. Allow to sear for a minute before tossing it around. Stir-fry the chicken for 1-2 minutes or until almost cooked. Then toss through the garlic. Add the stems of the broccoli and stir-fry them for a minute until the garlic has softened and the stems are tender but still crunchy. At this point you can drop your noodles into your boiling water.

Back to your stir-fry. Move everything to one side of the wok, then add the remaining oil into the empty side. Pour in your eggs then, using a spatula, spread them out into an omelette. Once almost set, toss the eggs through the remainder of the stir-fry and add the gai lan leaves to the wok. Stir-fry to mix with the remaining ingredients.

At this point, your noodles should be ready. Use tongs to transfer them from the water into your wok. Pour over the dark soy sauce and toss everything until well combined. Divide the noodles among serving bowls. Sprinkle over a pinch of extra ground white pepper. Serve with the chilli vinegar and chilli powder, if using.

– You can also use 400g (14 oz) pre-cooked shelf-stable udon noodles, 200g (7 oz) dried udon noodles, or 200g (7 oz) dried wide rice stick noodles here (just follow packet instructions to heat them up or cook them before you stir-fry them).