|per 100 g||Total Recipe|
|Gross weight||100 g||1432 g|
|Energy||1397 kJ / 334 kcal||19993 kJ / 4773 kcal|
|Sat. fat||2 g||22 g|
|Unsat. fat||4 g||54 g|
|Fibre||3 g||37 g|
|Salt||458 mg||6558 mg|
120 gPak choy
96 gChar Siu sauce
98 mlSunflower oil
17 mlKecap manis
1 gPepper, black
1.4 kgTotal recipe weight
Boil water with salt in a stockpot for the noodles
Crush, peal and chop the garlic, peal and chop the ginger and shallots.
Place the ingredients in a blender and blend them with short bursts until you have rough paste.
Place the wok with the oil on a medium heat.
Slice the Pak choy into 2 cm strips.
Stir fry shallot mixture for 4 -5 minutes until the kitchen fills with the fragrance of fried shallot.
Add the char siu and kecap manis to the wok and bring to a boil.
Stir well and turn down to a simmer.
Add the noodles to the boiling water in the stock pot and boil 2-4 minutes.
When the noodles are cooked drain off the excess water and mix the noodles through the sauce
Finally mix through the sliced Pak choy and add salt and pepper to taste.
Serve with sweet and sour cucumber, fried egg, char siu chicken or pork