Ingredients
Serves 4-6
* 2 cloves garlic, crushed
* 1 small knob ginger (about 3cm), finely chopped
* ½ tbsp sambal oelek
* 3 tbsp sesame paste
* 3 tbsp oyster sauce
* 3 tbsp soy sauce
* 1 tbsp sesame oil
* 1 tbsp Shao Shing cooking wine
* 1 bunch gai larn (or bok choy), chopped roughly, stalks separated from leaves
* 600gr beef mince
* 1 tbsp sugar
* 100-200ml water
* garlic chives (or chive flowers), to garnish
* 500gr fresh rice noodles
* peanut oil, for stir frying
Method
In a small bowl, mix the sambal oelek, sesame paste, soy sauce, oyster sauce, Shao Shing wine and sesame oil.
Heat a wok until very hot and a splash of peanut oil. Add the garlic and ginger and stir quickly for a minute, then add beef mince and gai larn stems, stirring until almost cooked. Add the sauce mix and sugar and stir until well combined.
Pour boiling water over rice noodles, stir to separate and drain immediately.
Add the noodles and gai larn leaves to the beef mix and combine. Add a little water if the sauce seems too thick.
Serve immediately, garnished with chive flowers (if you can get them), or chives snipped into 2cm lengths.
Serve with extra chilli if desired.