Bun in the Oven

foodie adventure though conception and beyond

Gok Cooks Chinese; Super speedy noodles

Talk about good timing, last night on Channel 4 was one of my favourite cookery shows – Gok Cooks Chinese; and today the spinach and spring onions in my veg patch were ready to harvest! I was inspired to make his super speedy pork and ginger noodles. Rather then going out and buying the recommended pork tenderloin, I had decided to use left over chicken from the fridge, and to add the spinach and sesame seeds for extra folic acid.
For those who don’t know, Gok Wan is an English fashion consultant, author and television presenter. He is of chinese/british origin, and he was brought up in Leicester. His father is a chef, and has been a huge influence on him. Most famous for his fashion programmes; “How to Look Good Naked” and “Gok’s Fashion Fix” this is his first adventure into the world of food. The book is available at most good book shops, and the tv show is on Monday evening, and on 4OD.

Gok Wan lighter b&w

  • 2oog shredded chichen ( I used left over chicken from the weekend roast)
  • Neutral oil such as groundnut, for frying
  • 3cm knob of ginger, peeled and julienned
  • 2-3 cloves garlic, finely chopped
  •  1 tbsp Chinese shrimp paste (replace with 1 tbsp dried shrimp, soaked and ground if unavailable) – use more if you like a stronger taste
  • 1 tbsp light soy sauce, or to taste
  • ½ tbsp fish sauce, or to taste
  • 400g fresh thin egg noodles
  • 1 carrot, peeled and finely julienned
  • 1 spring onions, trimmed and finely julienned
  • Handful of fresh spinach roughly chopped.
  • Sesame oil
  • Sesame seeds to garnish
  1. Heat a pan of water and when boiling, drop the noodles in, after 3 minutes, drain noodles and set aside.
  2.  Prepare your spring onions, spinach and carrots. Finely chop the garlic, chilli and ginger. If you are using fresh meat then stir fry for a couple of minutes in a little bit of oil. If using left over meat, then heat up in the microwave for 30 seconds.
  3. Heat the wok over a high heat and add a dash of oil. Add the ginger, chilli and garlic and stir-fry for 20 seconds until softened a little. Add the shrimp paste (or soaked ground dried shrimp if using) and continue to stir-fry until aromatic – about 2 minutes.
  4. Add a glug of water to create a sauce. Add the soy sauce and fish sauce (you may not need the fish sauce, depending on how strong your brand of fish paste is) and cook for 10 seconds then adjust the seasoning if necessary.
  5. Separate the noodles and toss through the wok for a minute to warm through and coat in the sauce. Then add the meat and stir through quickly to warm. Toss in the spinach and let it wilt a little. Once warm, remove from the heat and garnish with the raw carrot and spring onion. Season with a couple of drops of sesame oil and serve garnished with sesame seeds.

Gok cooks Chinese, catch up on 4od

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