This is a Thai classic that's strongly influenced by Chinese cuisine. Plentiful greens enliven this noodle dish with a riot of colours, while upping its nutritional content.
Ingredients (feeds 1-2):
1 cup fresh kway teow
1/2 cup pork, thinly sliced
1 cup fresh bok choy, unpacked, sliced to 2" lengths
1/3 cup carrot, julienned
1/3 cup baby corn, sliced
1/4 cup red bell pepper, cut to 1/2" cubes
1/4 cup yellow bell pepper, cut to 1/2" cubes
2 cloves garlic, minced
2 eggs, beaten
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp light soy
1 tsp maggi seasoning (skip this if you prefer)
1 tsp sugar
Dash white ground pepper
1/2 tsp thick black soy
1/2 cup chicken stock
1 tbsp corn flour
1 tbsp canola or soy bean oil
1) Marinade kway teow with 1/2 tsp thick black soy and dash of pepper.
2) Marinade sliced pork with 1 tbsp corn flour, 1 tbsp chicken stock, and set aside. The pork will "dry" up.
3) Mix sauce comprising 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp light soy, 1 tsp maggi seasoning sauce, 1 tsp sugar, and dash of pepper. Set aside.
4) Heat oil in frying pan. Add eggs, and scramble.
5) Add garlic to saute until fragrant.
6) Add pork and 1/4 cup chicken stock, stirring until pork cooked through, about 30 seconds.
7) Add bok choy, carrot, baby corn, peppers and 1/4 cup chicken stock, frying for about 1 minute.
8) Add noodles, and stir fry about 30 seconds.
9) Add sauce, stirring through quickly. Serve with lime wedge, chilli flakes, ground peanuts.