2 tbsp vegetable oil
½ onion, peeled and diced
220g of slice chicken ( for veggie option : 220g firm tofu (tau kwa), cut into 0.5cm thick strips)
100g french beans, trimmed and cut in half on an angle
100g choi sum (or pak choi), leaves and stems, cut into large chunks
400g fresh egg noodles (you can prepare from dried-egg noodles)
1½ tsp ground coriander
1 tsp ground cumin
2 tsp sambal olek (or other savoury chilli paste), plus extra to serve
2 tsp thick soy sauce
2 tsp light soy sauce
50g bean sprouts
1 handful shredded iceberg lettuce
1 tbsp crispy fried shallots (available from oriental grocers; alternatively, use dry onion flakes)
Lemon wedges, to serve
Put a wok or large pan over high heat. Once hot, add the oil, then the onion and cook to soften it for a minute. Add the chicken or tofu (you can add both if you like) and french beans, and cook to give the chicken a bit of colour until it cooked. Stir gently as you cook, so as not to break the tofu.
Add the choi sum and, when it wilts, the noodles. Spread them in the wok using tongs or chopsticks - you want them to get a lot of heat, almost to fry. Mix gently, cooking the noodles for about two minutes. Now add the spices, sambal olek, soy sauce, bean sprouts and a tablespoon of cold water, and toss carefully. Cook for about a minute, or until the noodles are semi-soft.
When ready to serve, transfer the noodles into bowls and top with shredded lettuce and crispy shallots. On the side, serve lemon wedges and a small bowl of extra sambal.