Fried Hor Fun with Kale & Beansprouts
Prep 5 mins • Cook 20 mins • Serves 2
There is a version of this in every Southeast Asian country – fresh rice noodles, tossed into a wok with aromatics and a blend of salty, sweet and sometimes sour and spicy sauces. Thailand’s best-known culinary export, pad thai, is flavoured with tamarind and fish sauce; while Penang char kway teow is known for the wonderfully sweet and smoky flavour that comes from caramelised kecap manis (sweet dark soy sauce). Sometimes I get an urge to do something classic, but more often than not I just throw things together and adjust the sauces to my fancy. This is a version I whipped up, flustered, for a vegan friend (she’s the one who taught me about sources of plant protein in kale, sprouts, and fermented soy), but there are options for meat eaters below.
For meat-eaters, add thin slices of pork shoulder or beef, marinated first in the beancurd mixture with a little dash of Shaoxing rice wine. You can also vary things by using 2 tbsp of oyster sauce to replace the fermented beancurd and kecap manis – this gives a flavour that’s quite different, but in a good, delicious kind of way.